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Falafel
Crispy, herby chickpea fritters, perfect stuffed into pitta with salad and tahini sauce.
Ingrédients
- 250g dried chickpeas, soaked overnight (not tinned)
- 1 onion, chopped
- 3 garlic cloves
- Large handful parsley and coriander
- 1 tsp cumin
- 1 tsp coriander powder
- 0.5 tsp baking powder
- Salt, pepper
- Oil for frying
Préparation
Drain the soaked chickpeas well and blend with the onion, garlic, herbs and spices until finely chopped but not a paste.
Stir in the baking powder, salt and pepper, and chill the mixture for 30 minutes.
Shape into small balls or patties. Deep or shallow fry until deeply golden and crisp, about 3-4 minutes.
Drain on paper towels and serve in pitta with salad and tahini sauce.
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