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Falafel

Name: Falafel
Total time: 25 min
Yield: 2 servings
Cuisine: Lebanese
Ingredients: 200 g dried chickpeas, soaked overnight (NOT tinned!); 0.5 onion, roughly chopped; 0.5 bunch fresh coriander; 2 green chillies; 4 garlic cloves; 0.5 tsp curry powder; 0.5 tsp sweet paprika; 1 tsp ground cumin; 0.75 tsp salt; 1 tsp baking powder (add just before frying)

فلافل — fried chickpea & herb fritters. Lebanese recipe on the hob or in the air fryer, with quantities that scale to your servings.

Ingredients

200 g dried chickpeas, soaked overnight (NOT tinned!)

0.5 onion, roughly chopped

0.5 bunch fresh coriander

2 green chillies

4 garlic cloves

0.5 tsp curry powder

0.5 tsp sweet paprika

1 tsp ground cumin

0.75 tsp salt

1 tsp baking powder (add just before frying)

Method

Drain the soaked chickpeas thoroughly - they need to be dry.

Blitz in a food processor with the onion, coriander , chillies, garlic, spices and salt until you have a coarse green-flecked sand. It should clump when squeezed.

Cover and rest in the fridge for 30 minutes to firm up.

Just before frying, stir in the baking powder.

Heat 5 cm of oil to 175°C (350°F). Shape into small balls with wet hands.

Fry in batches for 3-4 minutes, turning, until deep brown and crisp. Drain on kitchen paper. Serve with garlic sauce and hummus.