Chickpea falafels, they are a family favourite. I continue to hold a vegan / vegetarian cookery kitchen class most Friday mornings. I think the problem most people have making falafels is that they try to make them with tinned chickpeas, the mixture will be too wet, you need to use dried chickpeas that have been soaked overnight.
450g of chickpeas, soaked overnight 1 onion A hand full of parsley 3 cloves of garlic 1 small sweet potato, boiled until soft and mashed with a fork 1 tablespoon of chickpea flour 1 tsp salt 2 stp cumin Ground black pepper 1/4 tsp cayenne pepper Pinch of cardamom Vegetable oil for frying
Simply put all the ingredients in a food processor and pulse until the mixture is the texture of a course meal. Shallow fry as small balls, turning regularly until golden brown. Server with a green salad, cool cucumber and yogurt dip or as part of a vegetarian wrap.
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