- Serves: 4-6
- Cook Time: 20 minutes
- Prep Time: 45 minutes plus overnight soaking
- Effort: hard
- 350 g chickpeas, soaked overnight
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 green chillies, deseeded and finely chopped
- 1 handfuls flat leaf parsley, tough stalks removed, leaves chopped
- 1 handful of fresh coriander, tough stalks removed, leaves chopped
- 500-700ml groundnut oil
- black pepper
- tzatziki, to serve
1. Drain the chickpeas and dry with paper towels.
2. Roughly grind the coriander and cumin seeds with a pestle and mortar.
3. Put the chickpeas in a food processor with the spices, onions, garlic, chillies, herbs, and salt and pepper. Blitz for a minute or so, scraping down the sides of the bowl often, until you have a grainy pulp.
4. Take walnut-sized portions of the mixture and form into flat patties about 2cm thick. If you don't want to cook them immediately, place in a single layer on plates and store in the fridge, covered, for up to 24 hours.
5. Pour the oil into a deep-fryer or large saucepan. Heat to 190°C, or until a bit of the falafel mixture resurfaces at once, bubbling furiously.
6. Cook the falafel a few at a time, for 2-3 minutes until deep golden-brown. Remove with tongs and drain on paper towel.
7. Serve warm or cold with tzatziki.
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