*Tinned chickpea’s x 1 tin (400gm), drained & rinsed
*Fresh parsley x ¾ cup (include stalks)
*Fresh coriander stalks x ¼ cup, chopped (reserve some leaves for garnish)
*Garlic x ½ clove, minced or grated
*Zest from half a lemon
*Zest from half a lime
*Juice from 1 lemon
*Juice from ½ lime
*Ground cumin x 2 teaspoon’s
*Small onion x ½ chopped
*Breadcrumbs x 1 cup
*Salt x 1 teaspoon
*Ghee for frying (gives best tasting results) or use oil of your choice
*Serve with hummus, a yoghurt based dip like tzatziki or a garlicky tahini sauce made with tahini, warm water, a little garlic and salt
-Put all ingredients except breadcrumbs into a food processor or high speed blender.
-Blend until mixture comes to a ‘mash’ like consistency, but not overly mashed.
-Put falafel mixture in a bowl and stir-in breadcrumbs.
-Cover mixture with plastic wrap and refrigerate 30-60 minutes
-Roll into ‘meatballs’ or mini rissoles and shallow fry in some ghee or oil until brown on both sides. Be careful not to handle them too much so they don’t fall apart while cooking.
-Serve with hummus, tzatziki or tahini sauce, with wedges of lemon and fresh coriander. Serve on their own or in bread rolls/pita bread with lettuce and tomatoes.
Makes about 10 (Serves 1 or 2)
