Falafel -

Falafel

These North African fritters are traditionally made using dried broad beans, but chick-peas are more easily available. Serve in warmed pitta bread, with salad and garlicky yogurt.

Ingredients

150g/5oz/¾ cup dried chick-peas
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
60ml/4 tbsp roughly chopped fresh parsley
5ml/1 tsp cumin seeds, crushed
5ml/1 tsp coriander seeds, crushed
2.5ml/½ tsp baking powder
Salt and freshly ground black pepper
Oil for deep frying

Details

Serves: 4

Method

1. Put the chick-peas in a large bowl and cover with plenty of cold water. Leave to soak overnight.

2. Drain the chick-peas and cover with fresh water in a saucepan. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer for about 1 hour, or until soft. Drain.

3. Place in a food processor with the onion, garlic, parsley, cumin, coriander and baking powder. Season to taste. Process to form a firm paste.

4. Shape the mixture into walnut-size balls, using your hands, and flatten them slightly. In a deep pan, heat 5cm/2 inch oil until a little of the mixture sizzles on the surface. Fry the falafel in batches until golden. Drain on kitchen paper and serve.

Cook's Tip:- Although they can be fried in advance, falafel are at their best served warm. Wrap them in foil or pack them in an insulated container to take them on picnics, or keep them warm on the edge of the barbecue until needed.

Related food category:

• Salads and Accompaniments
• Vegetarian and Vegetable Dishes