Spicy Falafel Recipe

The North African Mediterranean

• 400g (dry weight) of canned chickpeas (garbanzos).
• One Small onion (very finely chopped).
• One Large clove of garlic (mashed)
• A handfull each of finely chopped Parsley and Coriander.
• 1 tsp. each of: cumin seeds, coriander seeds,  and black peppercorns and 2 small chillis - all ground in a pestle and mortar.
• 1/2 tsp. salt.
• 4 tablespoons of flour and 1 teaspoon of Baking Powder.
• good quality olive oil for frying/or use a deep fat fryer if you prefer.

1. OK - mash the chickpeas in glass bowl with a potato masher.
2. Gently saute the onion in a little olive oil for 2-3 minutes and then add the garlic and gently cook until softened. Add to the bowl.
3. Now add all the other ingredients and mix thoroughly.
4. If the mixture seems too thick to you, add 1 or 2 tablespoons of water and mix again.
5. Refrigerate the mixture for two hours - very important!
6. Heat about 1/2 an inch of oil in a medium sized non stick fry pan (skillet) until very hot. (Or you could use a deep fat fryer.) 
7. Add your Falafel Balls - which you can shape in your hands - 4 at a time - turning once after about 3 minutes and then cooking for a further 3 minutes - until golden brown. No need to turn them if using a deepfat fryer.
8. Drain on some kitchen paper and serve.