Quick and easy falafel

By Hope Malau
29 March 2016

Go overboard this weekend? Try a healthy veggie option for supper.

Makes: 10-12 Preparation: 10 min Cooking: 10 min

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  •  250 ml (1 c) tin chickpeas
  • 1 onion, diced
  • 2 garlic cloves
  • 5 ml (1 t) cumin
  • 5 ml (1 t) ground coriander
  • 1 ml (¼ t) chilli flakes
  • 5 ml (1 t) baking powder
  • 60 ml (¼ c) flour
  • a handful of parsley, chopped
  • a handful of coriander, chopped

You may also like: Falafel wraps

1. Put the chickpeas and onion in a blender and blitz until smooth. Add the garlic, cumin, coriander and chilli flakes. Blend until smooth.

2. Add the baking powder and flour to the mixture and process until the dough makes a small ball. The dough shouldn’t be sticky. Add a little more flour if necessary.

3. Add the parsley and coriander and mix. Roll the dough into a ball, cover and chill for 1 hour.

4. Form the dough into small balls. Heat oil in a deep pot and deep-fry the falafel balls until browned. Drain on a paper towel and serve.

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