Chickpea falafel

Method

1. Drain the chickpeas and dry with paper towels.

2. Roughly grind the coriander and cumin seeds with a pestle and mortar.

3. Put the chickpeas in a food processor with the spices, onions, garlic, chillies, herbs, and salt and pepper. Blitz for a minute or so, scraping down the sides of the bowl often, until you have a grainy pulp.

4. Take walnut-sized portions of the mixture and form into flat patties about 2cm thick. If you don't want to cook them immediately, place in a single layer on plates and store in the fridge, covered, for up to 24 hours.

5. Pour the oil into a deep-fryer or large saucepan. Heat to 190°C, or until a bit of the falafel mixture resurfaces at once, bubbling furiously.

6. Cook the falafel a few at a time, for 2-3 minutes until deep golden-brown. Remove with tongs and drain on paper towel.

7. Serve warm or cold with tzatziki.

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Ingredients

350g Chickpeas, soaked overnight
2 tsp Coriander seeds
2 tsp Cumin seeds
2 Onions, finely chopped
4 garlic cloves, finely chopped
2 fresh green chillies, deseeded and finely chopped
1 handful flat-leaf parsley, tough stalks removed, leaves chopped
1 handful of fresh coriander, tough stalks removed, leaves chopped
500-700ml groundnut oil
salt and fresh ground black pepper
tzatziki, to serve

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