Falafel

Method

1. Drain the beans and remove the skins. Place in a food processor and process until ground.

2. Add the remaining ingredients, except for the oil and blend to a smooth paste. Leave to stand uncovered for 15 minutes, then chill in the fridge. The paste will dry out in the fridge and the falafel will be easier to handle

3. With moistened hands, take a small lump; flatten lightly to form a rissole shape and place on a tray. Prepare the remaining bean mixture in the same way.

4. Heat 1cm oil in a deep frying pan and fry the rissoles, turning frequently until golden brown. Drain on kitchen paper

5. Serve garnished with the lemon wedges and a red pepper dip such as muhammara.

Comments                        add a comment

Be the first to add a comment...

Ingredients

450g dried Broad beans, soaked overnight in plenty of cold water
6 Spring onions, finely chopped
3 garlic cloves, finely chopped
6 tbsp finely chopped Parsley
1 tsp ground cumin
1 tsp very finely chopped fresh Coriander
oil, for frying
lemon wedges, to garnish

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs
Great discounts on cookware