-
Ingredients
-
Method
Ingredients
-
250g dried (medium) chickpeas
-
100g split, dried fava beans
-
1 onion
-
1 clove garlic
-
1 bunch parsley
-
½ bunch coriander
-
½ tsp cumin
-
½ tsp salt
-
½ tsp pepper
-
1 tsp falafel spices
-
½ tsp bicarbonate soda
Method
-
Soak the chickpeas and the beans overnight.
-
Drain and rinse them just before use.
-
Chop all ingredients (excluding the bicarb) in a food processor.
-
In a large bowl, add the bicarb to the mixture and combine well.
-
Leave to set into a paste for a few minutes.
-
Place some paste on top of a falafel machine, while holding down the lever, and remove excess paste (which can be returned to the mixture).
-
Release the lever, allowing the formed pattie to fall from the machine. Deep fry the patties in batches in very hot oil (180 C).
-
Rice bran or any other nut (peanut) or seed (canola) oil with which you are comfortable can be used in a large pot or, better still, a deep fryer – until golden brown. Drain on absorbent kitchen paper.
-
Serve the cooked patties with tahini dip – on their own, with salad, or in wraps.
Shop products used in this recipe
