Chickpea and Herb Falafel

Name: Chickpea and Herb Falafel
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 1 tablespoon cumin seed; 1 tablespoon coriander seed; 2 (400 g) cans chickpeas, rinsed, drained; 3 garlic cloves, chopped; 3/4 cup coriander, finely chopped; 1/4 cup mint, finely chopped; 1/2 cup flat leaf parsley, finely chopped; 1/2 Spanish onion, coarsely grated; 1/3 cup plain flour; 1/4 teaspoon bicarbonate of soda; 1 egg, lightly beaten; 1/2 cup sesame seeds; sunflower oil, for shallow-frying; lemon wedge, to serve

Submitted by Rhiannon and Matt

"Great for lunch. Source: Notebook magazine - March 2006 I have also listed the recipe for Recipe #268836 listed as an accompaniment in this recipe."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 10

ingredients

1 tablespoon cumin seed
1 tablespoon coriander seed
2 (400 g) cans chickpeas, rinsed, drained
3 garlic cloves, chopped
³⁄₄ cup coriander, finely chopped
¹⁄₄ cup mint, finely chopped
¹⁄₂ cup flat leaf parsley, finely chopped
¹⁄₂ Spanish onion, coarsely grated
¹⁄₃ cup plain flour
¹⁄₄ teaspoon bicarbonate of soda
1 egg, lightly beaten
¹⁄₂ cup sesame seeds
sunflower oil, for shallow-frying
lemon wedge, to serve

directions

Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool.
Place cooled seeds in a mortar and crush with a pestle to form a coarse powder.
Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl, add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well.
Stir in flour, bicarbonate of soda and egg until well combined.
Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.
Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.
Serve with tarator sauce and lemon wedges.

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RECIPE SUBMITTED BY

Rhiannon and Matt

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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