Crispy Falafels

May 06, 2021

Cheap and dead easy to make - stuff our simple falafels into warm pittas with salad, or serve with couscous and hummus

INGREDIENTS

METHOD

Drain and rinse the chickpeas and beans and transfer to a blender.
Add in the lemon zest, sumac, Baharat, flour and coriander stalks
Blitz until smooth, and then transfer the mixture to a bowl. Using clean, slightly wet hands, divide the mixture into 8 balls.
Heat a frying pan over a medium heat and add the olive oil.
Fry the falafels, turning regularly, until even and crispy. This takes approximately 10 minutes but adjust your timings to suit your particular hob.
Serve with a crisp salad, or in wraps with your choice of Middle Eastern dips.