By February 26, 2018 March 10th, 2018 Recipes, Vegetables


Makes 14

Falafel | hot, freshly made falafel are one of the great joys. Eat them in a wrap with hommous and tabouleh, or enjoy them as part of a mezze platter with dips, pickles, yoghurt sauce and lemon wedges.


  • 1 cup dried chickpeas
  • 2 cloves garlic
  • 3 green shallots, roughly chopped
  • 1 bunch flat-leaf parsley, roughly chopped
  • 1 teaspoon baking powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon bi-carb soda
  • ¼ teaspoon freshly ground black pepper
  • 3 egg whites


STEP 1 | Place the dried chickpeas into a deep bowl and cover with cold water and soak overnight.

STEP 2 | Place the drained chickpeas, garlic, shallots and parsley in the bowl of a food processor and process until finely chopped. Spoon the mixture into a bowl and add the remaining ingredients. Stir well and allow to stand for fifteen minutes.

STEP 3 | Divide mixture into 14 equal portions, shaping each into a football-shaped patty.

STEP 4 | Heat the deep fryer to 180°C. Deep fry the falafel in batches for 3-4 minutes or until golden and crisp. Drain on paper towel and serve hot.

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