Although not really a barbecue food falafel are ideal as a starter and can be served piled on a plate with a dip such as tzatziki or wrapped in a tortilla with salad and tzatziki. A perfect party food.
- 16 oz can of chickpeas
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 3 tablespoons parsley or 1 tbsp parsley mixed with 1 tbsp chopped coriander
- 1 tsp ground coriander
- 1 tsp cumin
- 2 tbsp flour
- salt and pepper to taste
- Simply place all the ingredients in a food processor and mix to a smooth paste. The paste should be reasonably firm and not too wet. Remove and with wet hands form into small balls slightly smaller than a table tennis ball. You can rest them in the fridge at this stage if required.
- Heat the oil until a piece of bread bubbles gently then add the falafel a few at a time and cook until golden. Dry on kitchen paper and serve hot.
- Cooked falafel can be kept in the fridge and re-heated in the oven or they can be frozen for use later. De-frost before heating in an oven. To re-heat, heat the oven to 180C and cook for 10 minutes.