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Mini falafels with tomato salsa
Mini falafels with tomato salsa
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Prep Time:
25 minutes
Cook Time:
8 minutes
Total Time:
33 minutes
Ingredients:
  • 315g (1 1/2 cups) dried chickpeas, rinsed
  • 90g (1/2 cup) burghul
  • 1 small brown onion, roughly chopped
  • 125.00 ml fresh continental parsley leaves, washed, dried thoroughly
  • 40g (1/4 cup) plain flour
  • 1 tsp ground coriander
  • 2.00 gm baking powder
  • Salt & ground black pepper
  • 45.50 gm olive oil
  • 1 325g jar mild tomato salsa, to serve
Instructions:
  • Place the chickpeas in a bowl and generously cover them with cold water. Allow them to soak overnight, covering the bowl.
  • Rinse the burghul in a fine sieve under cold running water, then drain. Transfer to a small bowl and set aside for 30 minutes.
  • 1. Drain chickpeas and add them to a food processor along with burghul, onion, parsley, flour, coriander, baking powder, garlic, salt, and pepper. Pulse until well combined and finely chopped. Form mixture into 1.5cm-thick patties using tablespoons.
  • In a large non-stick frying pan, heat half of the oil over medium heat. Cook half of the patties for 2-3 minutes on each side until golden. Transfer them to a plate and cover with foil to keep them warm. Repeat this process with the remaining oil and patties.
  • Enjoy your crispy falafels either hot or at room temperature, accompanied by a side of flavorful salsa.

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