Falafel

The wonderful texture of the falafel comes from using dried chickpeas that are soaked overnight to soften and cooked by frying in hot oil. Using canned chickpeas or baking instead of frying will produce results that pale in comparison. These mezze favourites are incredibly simple to mix together and once formed into individual patties can be frozen on a tray and stored in a reusable container in the freezer as a way of having them on hand at all times for a good few months. They can just as easily be fried from frozen and warmed through in the oven if needs be.


INGREDIENTS

375g dried chickpeas

3 spring onions

A large handful each of mint and parsley

6 cloves of garlic

1 tablespoon cumin seeds

1 tablespoon coriander seeds

20g salt

2 litres of vegetable oil for frying


METHOD

1. Place chickpeas in a large container and cover with enough water to allow the chickpeas to expand in size and still be submerged, roughly 3 times as much water as chickpeas. Allow to soak overnight.