Falafel

Serving: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes

N.B.: Soak 1lb of dry chickpeas overnight, drain them then blend with  1 small onion
                    
Ingredients:
1/4 cup chopped parsley
3-5 cloves of garlic
1 1/2 tbsp chickpea flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
Pinch of ground cardamom

Method:
Leave in fridge for 1-2 hours them form into balls,
you can add an egg if mix doesn't hold.
Then, shallow or deep fry.
Think 2-3 minutes each side but depends on size.

Serving Suggestions:
Serve in pitta bread, with salad.

Kindly donated by Rachel.

© 2020 The Vorsprung Project [Est. 1992]

Data Protection: We do not collect or store any personal information from e-mails, telephone conversations or websites (unless we have your consent to retain your e-mail or postal address for further correspondence). Nor do we pass-on any personal information to any third party.