Falafel

Chick pea patties with herbs and spices.

This is an Egyptian recipe.

A 280 gm tin of chick peas makes about 16 falafel.

This recipe contains the following types of ingredient: plants and fungi.

280 g tin

cooked chick peas

cloves garlic

fistful

fresh parsley

5 ml

ground cumin

5 ml

ground coriander

2 ml

ground chilli

30 ml

plain flour

small onion

to taste

salt

to taste

FAIRTRADE freshly ground black pepper

sunflower oil

150 gm dry chick peas can be cooked to produce roughly the same quantity of falafel.

A teaspoon of dried parsley can be used if fresh herbs are unavailable.

Increase / decrease the chilli as necessary, 2 ml adds just a little bite without burning.

Wash the herbs and chop fine.

Rinse the chick peas and put them in a food blender.

Skin the garlic, chop small and put in the blender.

Skin the onion, chop fine and add to the blender.

Add all the spices, the flour and a little salt.

Blend until smooth.

Form the mix into golf-ball sized spheres, and flatten slightly.

Heat a little sunflower oil, and fry each pattie 3 minutes per side (until browning).

For a light meal, serve with