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Chunky falafel bites

Name: Chunky falafel bites
Cook time: 25 min
Yield: 4
Ingredients: 1 x 410g tin chickpeas, drained and rinsed; 10ml (2 tsp) ground cumin; 5ml (1 tsp) ground coriander; 1 garlic clove, peeled and chopped; 45ml (3 tbsp) olive oil, plus extra for frying; 100g fresh flat-leaf parsley, chopped; a squeeze of lemon; 60ml (¼ cup) cake flour; salt and freshly ground black pepper, to taste

October 2, 2012 (Last Updated: January 11, 2019)

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Chunky falafel bites

Serves: 4

Cooking Time: 25 mins

Ingredients

1 x 410g tin chickpeas, drained and rinsed
10ml (2 tsp) ground cumin
5ml (1 tsp) ground coriander
1 garlic clove, peeled and chopped
45ml (3 tbsp) olive oil, plus extra for frying
100g fresh flat-leaf parsley, chopped
a squeeze of lemon
60ml (¼ cup) cake flour
salt and freshly ground black pepper, to taste

Instructions

Place the chickpeas, cumin, coriander, garlic, olive oil, parsley and lemon juice in a food processor. Blitz with sharp pulses to achieve a well-blended yet chunky mixture.

Add the flour, season and mix well. Shape the mixture into bite-size balls.

Heat the olive oil in a non-stick frying pan over medium-high heat. Fry the falafel in batches until golden, about 2 – 3 minutes on each side. Remove the falafel from the oil with a slotted spoon and drain on absorbent paper towel.

Serve crispy and hot with tzatziki or spicy tomato sauce.