FALAFEL
400 gram tin chick peas, drained and placed on paper towel to dry
1 small onion, finely chopped
1 clove garlic finely chopped
1 handful of fresh parsley, chopped
½ tsp salt
1 red chilli chopped (optional)
½ tsp cumin powder
1 tsp tumeric
1 Tsp plain flour
In a blender, place all ingredients, except chick peas. Blend until mixed nicely. Scrape the sides. Add chick peas and blend again, scraping the sides. Don’t blend too much. It must be coarse. Heat oil to medium heat. Make small balls and flatten. Cook in oil until brown, turning every now and then. Place on a plate with kitchen towel on it to drain the oil. Eat with a bit of hummus on top (optional).
Recipe and photo: Jennifer Weir
