The Fried Falafel

by Anda Mtshemla

Chickpeas and Falafel are synonymous to me– it seems to be all I want to make when I have chickpeas on hand and thus, I’ve learned my way through the art of falafel-making.

My falafel fails have taught me that no matter how you prepare it be it baked, fried or seared, the true test is flavour and once you master that you can only go up from here, my friend.

You Will Need:

1 tin chickpeas drained

1 handful coriander, chopped

2 tablespoons all-purpose flour/chickpea flour

1/2 red onion, finely chopped

1 tsp salt

1 tsp black pepper

1 clove garlic, crushed

1/2 tsp paprika

1/2 tsp cumin

Method:

Add chickpeas, coriander, onion, garlic and spices to blender and blend until roughly combined, not entirely smooth

Transfer mix to bowl and add flour

Stir in flour until well combined

Use tablespoon-worth of mix to form balls and place them on a lined baking tray

Place tray in freezer and allow balls to set for at least 30 mins

Heat a deep pot with sunflower/canola oil

Once oil is medium/high heat, place falafel balls and fry until firm and golden

Place on paper towel to drain excess oil and cool

Once cooled, add to sandwiches, pitas or simply serve drizzled with tahini or your favourite sauce

2017-12-26 12.31.16 1.jpg

Vegan Falafel with fresh coriander

 

 

 

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