Falafels

Makes 30

2 hrs (but prep from the night before)

Ingredients

Dried chickpeas 450g

White onion 1

Parsley 50g

Garlic 5 cloves

Plain flour 1.5tbsp

Salt 2 tsp

Cumin 1 tbsp

Ground coriander 1 tsp

Cinnamon 1/2 tsp

Bicarb of soda 2 tsp

Vegetable oil for frying

Method

1. The night before, place the chickpeas in a large bowl and cover with cold water (ensure you have about 10cm water above the peas).

2. The next day, drain and rinse the chickpeas. Add them to a food processor alongside the white onion (roughly chopped) the parsley, garlic, flour, and spices. Season with salt and pepper.

3. Pulse into a course paste (not too smooth, should still have some very small chunks in). Taste the mixture and season accordingly.

4. Place in a bowl and stir through. Cover with clingfilm and put in the fridge for 1.5 hours.

5. Take the mixture out and dissolve the bicarb in 1 tbsp water. Add to the mix and stir.

6. Form into 30 balls with your hands.

7. Heat the vegetable oil in a skillet to about 1 inch depth. When the oil reaches 190 c, start frying your first batch. They should have 2-3 minutes on each side. Once golden browned all over, remove with a slotted spoon and place on some kitchen towel to drain the oil. Repeat with the rest of the falafels.

8. Eat and enjoy!