Name: Chickpea and herb falafel
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Yield: 1
Cuisine: lebanese
Ingredients: 20.00 ml cumin seeds; 20.00 ml coriander seeds; 2 x 400g cans chickpeas, rinsed, drained; 3 cloves garlic, chopped; 187.50 ml finely chopped coriander; 62.50 ml finely chopped mint; 125.00 ml finely chopped flat-leaf parsley; 1/2 Spanish onion, coarsely grated; 50g plain flour; 0.63 gm bicarbonate of soda; 1 egg, lightly beaten; 75g sesame seeds; Sunflower oil, for shallow-frying; Lemon wedges, to serve

Chickpea and herb falafel

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Prep Time:
80 minutes

Cook Time:
15 minutes

Total Time:
95 minutes

Experience flavorful chickpea falafel balls.

Ingredients:

20.00 ml cumin seeds
20.00 ml coriander seeds
2 x 400g cans chickpeas, rinsed, drained
187.50 ml finely chopped coriander
62.50 ml finely chopped mint
125.00 ml finely chopped flat-leaf parsley
1/2 Spanish onion, coarsely grated
50g plain flour
0.63 gm bicarbonate of soda
75g sesame seeds
Sunflower oil, for shallow-frying

Instructions:

Toast cumin and coriander seeds in a pan until fragrant, then cool. Crush seeds in a mortar and pestle. Blend chickpeas in a food processor until nearly smooth. Combine chickpeas with spices, garlic, herbs, onion, salt, pepper, flour, bicarbonate of soda, and egg. Shape mixture into balls, coat with sesame seeds, and refrigerate for 1 hour or overnight before serving.
In a deep frying pan, pour enough oil to reach 5cm depth. Cook falafel in batches until golden brown all over, then drain on paper towels. Serve with lemon wedges.

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