Thursday, 28 February 2013


  •  2 cups of dry chickpeas/garbanzo beans
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic (I prefer roasted)
  • 1 1/2 tablespoons of flour
  • 1 3/4 teaspoons of salt
  • 2 teaspoons of cumin
  • 1 teaspoon of ground coriander
  • 1/4 of a teaspoon of black pepper
  • 1/4 of a teaspoon of cayenne pepper
  • Pinch of ground cardamom
  • Oil for frying 
  1.  Leave the chickpeas in a large bowl of water in the fridge overnight and then drain them the following day.
  2. Combine the chickpeas/garbanzo beans, parsley, garlic, salt, cumin, flour, coriander, pepper, cayenne and cardamom in food processor and blend. Be sure to keep the mixture bitty so the consistency is right.
  3. Set the mixture aside and refrigerate it for 1-2 hours
  4. Roll it into balls and heat oil to fry the falafel in, making sure it is not too hot that the outside browns quickly and the inside doesn't cook. Ideally, each side will get golden in about 2-3 minutes.

My favourite way to have falafel is wrapped in a galette with minced lettuce, onions, carrot and either tzatziki or garlic sauce! Enjoy :)

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