Oily foods aren’t very good for us and have never really appealed to my taste. But I do make an exception with falafel. They may take a little longer than some of my other recipes, but they’re well worth the wait.
There are so many ways to serve falafel but, how ever I serve them, there are never any leftovers. And I make double the quantity here!
This recipe takes 10 minutes to prepare and 30 minutes to cook.
2½ cups chickpeas (soaked overnight)
½ bunch curly parsley
½ bunch coriander
1½ tablespoons water
1 tablespoon tahini
1 teaspoon bi-carb soda
½ teaspoon ground cumin seeds
½ teaspoon ground coriander seeds
½ teaspoon asafoetida
Salt & pepper to taste
Olive oil for shallow frying
Place all ingredients, except the oil, into a food processor and blend until the mixture is a consistent, with paste-like texture.
Heat the oil in a frying pan.
Firmly mould tablespoons full of the mixture into balls and place in the pan to fry until nut brown.
Remove from the pan and place on absorbent paper.
Allow to cool.
Serve with salad, hummus and tahini sauce.