Falafel

Makes: 25 Felafeballs (8 pittas)
Source: Adapted from A Beautiful Mess
Time: 1hr, 2+ hours rest
Goes with: Pittas or wraps, cucumber and yoghurt dip, lettuce

Notes: Add cumin, these are bland. Consider adding lime, though this may fall apart in the fryer. Try frying cooking as discs rather than spheres.

• 2 cans chickpeas (each can is 15 ounces)
• 1 small red onion
• 5 garlic cloves
• 1/4 cup fresh parsley (optional)
• 1/4 cup fresh cilantro
• 2 teaspoons salt
• 2 teaspoons baking powder
• 1/3 cup flour
• a sprinkle of black pepper

1. Drain the chickpeas, leave to dry (note moisture seems unwanted in most recipes)
2. In batches if necessary, blend chickpeas, onion, garlic, parsley, coriander
3. Add salt, baking powder, flour, pepper, and mix well
4. Cling film and put in the fridge for a minimum of 2 hours
5. Deep fry for 2-3 minutes in 350F oil