Falafels

Directions

• Soak chickpeas overnight or for at least 4 hours
• Drain and add to a food processor. Pulse until finely ground but not pasty.
• If using whole spices, toast and grind to a powder. Set aside.
• In a large bowl add the ground chickpeas, diced onion, finely chopped parsley and coriander, spices, finely chopped garlic, baking powder, salt and chickpea flour. Mix to fully incorporate. Cover and place in the refrigerator for at least 1 hour or overnight.
• Preheat a heavy bottom pan with enough high heat oil to deep fry. Bring oil temperature to 180C.
• Carefully form falafel mixture into ping pong sized balls with your hands. They may feel loose and crumbly but try not to add any additional flour.
• Fry for 2-3 minutes or until browned and crispy on the outside. transfer to a rack to cool slightly and serve.