Falafel

Ingredients

• 2 cups dried chickpeas
• 1⁄2 an onion, chopped
• 2 teaspoons sea salt
• handful of fresh coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

Method

Cover the dried chickpeas with plenty of cold water and leave to soak overnight. Drain well.

Combine the onion and salt in a bowl and set aside for 10 minutes.

Place in a sieve and press firmly to remove as much liquid as possible. Put the onion pulp and all the remaining ingredients in food processor and process until it resembles rough breadcrumbs.

Scoop out spoonful’s of the falafel mixture and form into discs.

Heat canola oil in a deep saucepan to 160°C.

Add the falafel and cook until golden. Drain on kitchen towels.