Imad’s 5-in­gre­di­ent falafel

BBC Good Food - - Inside -

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

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