Preparation Time:
35
minutes
Cooking time:
12
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
4
This recipe has been visited
1670
times
Delicious falafels that don't disintergrate the minute they hit hot oil, yet remain light and crispy and very tasty. I use canned chick peas to eliminate the need for any forward planning.
Posted by:
swiftlikesfood
on
20 August 2008
Cooking Steps:
Tip the rinsed chickpeas into a bowl, mash roughly with a potato masher, then go in with your hands, kneading the mixture against the bottom of the bowl to ensure the chickpeas are good n squashed.
Add the rest of the ingredients and squish everything together with your hands for a few minutes (good for stress!) to make sure it's mixed up really smushed together. You should have a paste that's neither too smooth or too 'bitty'
With wet hands (very impotant), form little balls - you should get about 20. Squash each ball slightly to give it a top and a bottom. Set to one side for 15 minutes - the water from your hands should now help the outside layer 'set' which I reckon helps keep them together.
Shallow fry in medium hot oil for 3 minutes each side, or until deep golden brown. Rest on kitchen paper for a few minutes, the serve with an onion and cucumer salad, raita, and pitas/tortillas.