Ingredients
| 280 gm tin |
cooked chick peas |
| 2 |
cloves garlic |
| fistful |
fresh parsley |
| 5 ml |
ground cumin |
| 5 ml |
ground coriander |
| 2 ml |
ground chilli |
| 30 ml |
plain flour |
| 1 |
small onion |
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|
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
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sunflower oil |
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| FAIRTRADE |
Sources
Herbs and Spices
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Method
Notes
150 gm dry chick peas can be cooked to produce roughly the same quantity
of falafel.
A teaspoon of dried parsley can be used if fresh herbs are unavailable.
Increase / decrease the chilli as necessary, 2 ml adds just a little bite without
burning.
Method
Preparation
Wash the herbs and chop fine.
Rinse the chick peas and put them in a food blender.
Skin the garlic, chop small and put in the blender.
Skin the onion, chop fine and add to the blender.
Add all the spices, the flour and a little salt.
Blend until smooth.
Cooking
Form the mix into golf-ball sized spheres, and flatten slightly.
Heat a little sunflower oil, and fry each pattie 3 minutes per side (until browning).
To serve
For a light meal, serve with
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