I’ve always been put of cooking falafels at home due to the amount of oil required to deep or shallow fry them, but I’ve found a shortcut! Fry them in a standard amount of oil, just like a meatball, then finish the cooking in the oven. This way, I’ve found, you get that crispy crunchy fried outer and a light and moist cooked centre. The mixture itself is so easy to make, but you must must must remember to soak the chickpeas 24 hours in advance!
Makes 20 Falafels
+ dairy free
+ gluten free (option)
+ vegetarian
+ vegan
Ingredients
Dried chickpeas soaked for 24 hours in plenty of water, drained
Coriander seeds
Cumin seeds
Garlic cloves, peeled
Brown onion, peeled and halved
Fresh parsley, leaves only
Fresh mint, leaves only
Sweet paprika
Fine salt
Ground cardamom
Bicarbonate of soda
Plain flour
Oil, for frying (macadamia or grapeseed)
Method
This recipe can be found on page 15 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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