These falafels are easy to make and perfect for a light dinner or a lunchbox addition.
- 2 cups dried chickpeas
- 1 onion chopped
- 2 cloves garlic peeled
- ½ cup fresh parsley leaves firmly packed
- 1 cup fresh coriander firmly packed
- 1 cup fresh mint firmly packed
- ¼ cup plain flour
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 2 litres vegetable oil for deep-frying
- 1 packet wholemeal pita pockets to serve
- 1 tub beetroot dip to serve
- ½ cup garlic sauce to serve
- ½ cup burghul
- 2 tomatoes finely chopped
- 1 cup chopped fresh mint
- 1 cup chopped fresh parsley
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Place peas in a large bowl. Cover with water. Cover. Stand overnight.
- Drain peas well. Spread on tray lined with kitchen paper. Pat dry.
- Transfer to a food processor with onion, garlic, fresh herbs, flour and spices. Season. Pulse until mixture forms a coarse paste.
- Divide into 16 portions (¼ cup each). Shape into thick rounds.
- Heat enough oil in a large saucepan to deep-fry. Add patties in four batches. Cook, turning occasionally, for about 2 to 3 minutes, or until golden brown. Remove. Drain on kitchen paper.
- For tabouli, place burghul in a bowl. Cover with 1 cup hot water. Stand 30 minutes. Drain through sieve. Squeeze out excess moisture. Place in large bowl with remaining ingredients. Season. Mix well.
- Serve warm falafels with tabouli, pita pockets, dip and sauce.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||82.0 g|
|Total carbohydrates||137.2 g|
|- Sugars||21.1 g|
|Dietary fibre||38.3 g|