FALAFEL
Serves 6
Ingredients
250 g (8 oz) chick peas, soaked overnight
4 spring onions, chopped
2 cloves garlic, chopped
3 tablespoons water
4 large parsley sprigs
½ teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper
oil for deep-frying
Drain the peas and place in an electric blender or food processor with the spring onions, garlic, water and parsley. Work to a puree, scraping down the sides when necessary, with salt and pepper to taste, then turn into a bowl and leave for 1 to 2 hours and dry out slightly.
From the mixture into walnut sized balls and flatten slightly. Heat the oil in a deep-fryer, add the falafel and fry for about 4 minutes, until golden. Drain on kitchen paper.
Serve hot with Sauce
Serves 6
Ingredients
250 g (8 oz) chick peas, soaked overnight
4 spring onions, chopped
2 cloves garlic, chopped
3 tablespoons water
4 large parsley sprigs
½ teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper
oil for deep-frying
Drain the peas and place in an electric blender or food processor with the spring onions, garlic, water and parsley. Work to a puree, scraping down the sides when necessary, with salt and pepper to taste, then turn into a bowl and leave for 1 to 2 hours and dry out slightly.
From the mixture into walnut sized balls and flatten slightly. Heat the oil in a deep-fryer, add the falafel and fry for about 4 minutes, until golden. Drain on kitchen paper.
Serve hot with Sauce
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