Falafel

Name: Falafel
Yield: Serves 6–8
Cuisine: Asia
Ingredients: salt to taste; vegetable oil, for frying; 1 tsp garam masala; 2–3 garlic cloves, chopped; handful of couscous (optional); 1 large onion, chopped; large handful of coriander; 1 tsp paprika; 200 g (7 oz) chickpeas, soaked overnight in cold water; 1 tbsp ground coriander; 2 tbsp white sesame seeds; pinch of baking soda; 1 green chilli, seeded; 2 spring onions, chopped; juice of ½ lemon

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Ingredients

200 g (7 oz) chickpeas, soaked overnight in cold water
1 large onion, chopped

Asia
Starter
Spicy
Street Food
Mediterranean
Vegan
Gluten-free

Method

To make the falafel, drain the chickpeas and cook in fresh boiling water for about 40 minutes, until quite soft (as with all pulses, cook a little longer than when they first feel soft in the hot water as they harden up again when they cool). Drain. Process the chickpeas with all the other ingredients until smooth. If too wet, add a handful of couscous (you are aiming for a