Falafels
Recipe provided by Edgell
Who said you can’t make falafels from canned chick peas!
Makes/Serves 16
Ingredients
Salt and pepper 1 small onion, roughly chopped
2 cloves garlic, crushed
1 cup firmly packed parsley leaves
400g can Edgell Chick Peas, drained
1½ teaspoon ground cumin
1 teaspoon ground coriander
2-3 tablespoons chick pea flour
Zest of 1 large lemon
Pita bread, tahini, cucumber olives, to serve
Method
Place onion, garlic and parsley into a food processor and blend until mixture is very finely chopped.
Add Edgell Chick Peas, spices, flour and lemon zest to processor and blend until mixture resembles coarse breadcrumbs (take care not to puree).
Roll one tablespoon of mixture into a ball and flatten to a patty shape, approximately 5cm in diameter. Repeat with remaining mixture. Chill for 30 minutes.
Heat a little oil in a large non stick frypan over medium-high heat. Cook falafels for 3 minutes on both sides or until golden brown. Drain on absorbent paper.
Serve falafels with pita bread, tahini, cucumber and olives.
TIP: Wet hands before rolling the falafels to prevent the mixture sticking.
Canned chick peas have less starch than dried chick peas so adding a little chick pea flour binds the mixture and keeps the flavour authentic. Chick pea flour can be found at your supermarket in the same aisle as plain flour and is sometimes labelled Besan flour.