Spiced chickpea
croquettes, fried golden brown. Serve with wedges of lemon. Falafel
are usually very popular, so it's worth making extra quantities.
1lb/450g chickpeas, soaked
overnight, drained
3 cloves garlic
2 tsp coriander
2 tsp cumin
2 tbsp chopped parsley
sea salt to taste
1. Cook the chickpeas
in plenty of fresh water until soft. Put a quarter of the chickpeas
into a blender with the garlic, coriander, cumin and parsley.
2. Liquidise and keep adding a few more chickpeas and then blending
until they are all used. Add extra water as necessary.
3. Season with salt and transfer to a bowl. Take dessertspoonfuls
of the mixture and shape into round, flattish, croquettes.
4. Heat a small amount of oil in a frying pan and fry the falafel
in batches for 2-3 minutes or until golden brown all over. Drain well
and serve.
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