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Chickpea and pea falafel
Makes 15 Starters and mains
Ingredients
- 135g dried chickpeas, soaked overnight in cold water, drained and rinsed
- 4 garlic cloves
- ½ red or brown onion, roughly chopped
- ½ bunch parsley or coriander
- 1½tsp ground cumin
- ½tsp ground cinnamon
- ½tsp chilli flakes
- ½tsp freshly ground black pepper
- 1tsp salt
- 2tbsp plain flour
- 110g frozen peas, thawed
- 1tsp baking powder
- 35g sesame seeds
- 250ml vegetable oil
To serve
- houmous, flatbreads, salad and pickles
Method
Put half the chickpeas, the garlic, onion, parsley or coriander, cumin, cinnamon, chilli flakes, black pepper, salt and flour in a food processor and blend until smooth. Add the remaining chickpeas, the peas and baking powder, then pulse or process on low until roughly combined (you want to keep some texture). Tip the mixture into a bowl and chill for 30 minutes.
Shape your falafels into 15 flattish balls about 5cm in diameter. To ensure they hold together, firmly squeeze the balls when forming the falafel so the mixture becomes dense. Roll the falafel in the sesame seeds and set aside.
Heat the vegetable oil in a large deep frying pan over medium heat and fry the falafels in batches for 2 minutes each side until golden brown. Serve with houmous, flatbreads, salad and pickles.
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