This recipe was written by Big Les & was originally published in The MuscleTalker April 2009 edition
Falafel normally has to be deep fried, which is not the first choice for the health conscious. By making a burger you can grill, fry in a smidge of oil, even BBQ, (or even try baking them on a lightly oiled tray).Ingredients
, soaked overnight
2 tsp coriander seeds
2 tsp cumin seeds
2 onions, finely chopped
4 cloves garlic, finely chopped
2 green chillies, deseeded and finely chopped
1 handful flat-leaf parsley, tough stalks removed, leaves chopped
1 handful of fresh coriander, tough stalks removed, leaves chopped
1. Drain the chickpeas and dry with paper towels
2. Roughly grind the coriander and cumin seeds with a pestle and mortar
3. Put the chickpeas in a food processor with the spices, onions, garlic, chillies, herbs and salt and pepper. Blitz for a minute or so, scraping down the sides of the bowl often, until you have a grainy pulp
4. Take walnut-sized portions of the mixture and form into flat patties about 1-1.5cm thick. If you don't want to cook them immediately, place in a single layer on plates and store in the fridge, covered, for up to 24 hours
Make sure the patties stay together when you make them as falafel burgers love to come apart - leaving them in the fridge for a while really helps the patty stay together in my experience.
They will need some oil to cook, as falafel mixture loves to be deep fried, making thin patties and being patient when cooking are the keys to success. Or put them on the George Forman, sprayed with olive oil on both sides and left for about 20mins. Serves: 4-6.
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post edited by James - 2016/09/17 17:11:55