Afelia's Falafels
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 2 cans of chickpeas
  • 1 tsp cumin (jeera) seeds
  • 1 tsp coriander (dhaniya) seeds
  • 3 dried red chillies
  • 2 small onions
  • handful of fresh coriander
  • ⅓ cup plain flour
  • 1 tsp salt
  • oil for frying
Method
  1. The image on the bottom left shows a close up of what spices you'll need for this recipe; 1 tsp cumin seeds, 1 tsp coriander seeds, 3 dried red chillies and 1 tsp salt.
  2. Start by draining two cans of chickpeas in a colander, leave to one side till needed.
  3. In a spice mill grind 1 tsp cumin seeds, 1 tsp coriander seeds and 3 dried red chillies till finely blitzed. Alternatively use a pestle and mortar if you don't own a spice mill.
  4. Peel 2 small onions and cut into quarters. Wash and roughly chop a generous handful of coriander.
  5. Place the 2 chopped onions and coriander into a food processor or mini chopper and finely blitz, reserve in a bowl to one side.
  6. Next blitz the drained chickpeas....
  7. till they look like the image on the top left.
  8. Place the chickpeas in the bowl with the onions, add the ground spices and add ⅓ of a cup of plain flour. DON'T forget to add 1 tsp of salt!
  9. Mix everything together using your hands till well combined.
  10. Heat up oil in a large wok/frying pan. Make sure the oil is hot before adding the mixture, if the oil isn't hot enough the falafels will absorb too much oil and won't hold together.
  11. Shape the falafels into flat round balls....
  12. or round spheres and fry over a medium - high flame for several minutes till golden brown. Drain on kitchen towel after frying.
  13. Serve with your favourite condiment and enjoy as a snack. Alternatively to make a meal of it, serve with salad and sauce in a pitta bread or tortilla wrap (I'd throw in some cheese too), the choice is yours!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/afelias-falafels/