Yemeni-style falafel (one for the family roots)

Name: Yemeni-style falafel (one for the family roots)
Cuisine: Asian
Ingredients: 1 green chilli, seeds and all; 250 g soaked chickpeas (from 125g dried –); 3 sprigs of parsley, picked; 1 clove of garlic, peeled; ½ onion, peeled (about 60g); 1 tsp baking powder; 1 small bunch of coriander (about 15–20g), leaves and top part of stems only; ½ tsp ground cumin; 1 tsp freshly ground cardamom pods; ½ tsp salt; 2 tbsp gram flour (use plain if need be)

Preparation info

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Itamar is a quarter Yemeni on his grandfather’s side. This falafel is a tribute to that heritage, and it is great – the traditional Yemeni combo of coriander, cardamom and garlic makes it super-vibrant in colour and flavour.

Ingredients

½ onion, peeled (about 60g)
1 clove of garlic, peeled
250 g