This falafel pairs perfectly with my Aubergine Dip recipe which you can find here.
Ingredients
250g chickpeas, soaked overnight
1 small red onion, roughly chopped
2 garlic cloves
a handful of fresh coriander leaves
1 tsp cumin powder
1 tsp cardamom powder
a pinch of baking powder
½ salt
2 tbsp gram flour
sunflower/vegetable/rapeseed oil
Method
– Add the chickpeas, red onion, garlic cloves, and fresh coriander to a blender. Blitz for only 1 minute so that it is not smooth.
– Transfer the chickpea mix to a large bowl. Add the cumin powder, cardamom powder, baking powder, salt, and gram flour, and mix well with your hands.
– In a large wide-based pan, heat 1 cup of oil until hot.
– Form the chickpea mix into balls and drop them into the oil. Cook for around 2 minutes on each side.
– Once cooked, remove from the pan and place on some kitchen towel to remove excess moisture.
Enjoy with, pita bread, hummus, and my aubergine dip!