Falafel
Ingredients
100g dried chickpeas (do not used canned chickpeas)
1 small minced onion
3 minced garlic cloves
30g coriander
30g parsley
20g fresh mint
1/2 teaspoon baking powder
1 tablespoon coriander powder
2 tablespoon of white sesame seeds
Salt/ pepper to taste
Method
-
Soak chickpeas for at least 18 hours, ideally for 24 hours. Remember that chickpeas will triple its size, so ensure its well covered in water
-
Drain and rinse chickpeas, pat them dry
-
Add all the ingredients (except sesame seeds) to the blender and pulse it few times until mixture is well combined
-
Add sesame seeds and mix together with a spoon
-
Chill in a fridge for about 30 minutes
-
Preheat the oven to 190C
-
Scoop a tablespoon of the falafel mixture and form into a patty (1.5cm thick each). It helps to have wet hands as you form the patties. Repeat for the rest of the mixture.
-
Bake for 25-30 minutes and flip falafels half the way through, bake until golden
-
Serve warm or cold, you can also freeze for up to 3 months
