Imad’s 5-ingredient falafel
To give the falafels a better texture, be sure to use dried chickpeas rather than canned.
SERVES 4-5 (makes 20) PREP 10 mins plus at least 12 hrs soaking COOK 10 mins EASY V
125g dried chickpeas ½ large onion, roughly chopped
3 garlic cloves, crushed ½ tbsp ground coriander 200ml olive oil
1 Soak the chickpeas for 12-24 hrs in at least double the volume of water. Drain, then put in a blender with the rest of the ingredients and a good sprinkling of sea salt and pepper. Blitz, scrape down the sides, then blitz again until you have a grainy paste.
2 Scoop up tablespoon-sized balls and flatten them slightly so you have an oval-shaped pebble. Shallow fry in about 1/2 cm of the oil. They should take about 3-4 mins to go golden brown and crisp on each side. Remove and leave to rest on kitchen paper. Serve in the ultimate falafel wraps, right.
GOOD TO KNOW vegan • healthy • 1 of 5-a-day • gluten free PER SERVING (5) 175 kcals • fat 9g • saturates 1g • carbs 14g • sugars 2g • fibre 4g • protein 6g • salt 0.1g