Falafel-style crispy chickpea and herb fritters

Soaked dried chickpeas blended with parsley, coriander and warm spices, formed into patties and fried until deeply golden — the Middle Eastern street-food icon.

Ingredients

• 250 g dried chickpeas (NOT tinned — they must be dried)
• 1 small onion, roughly chopped
• 4 garlic cloves
• 1 large handful fresh parsley
• 1 large handful fresh coriander
• 2 tbsp plain flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1 tsp salt
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• Vegetable oil for frying
• To serve: pitta bread, tahini sauce, pickled cabbage, salad

Method

1. Soak the chickpeas in cold water for at least 12 hours (overnight). Drain and pat very dry , this is critical for crispness.

2. Blend. Pulse the chickpeas, onion, garlic, parsley and coriander in a food processor until you get a coarse paste, not a smooth hummus. You want texture.

3. Season. Tip into a bowl and stir in the flour, cumin, coriander, cardamom, salt, bicarb and baking powder. Rest for 30 minutes.

4. Heat oil to 175°C in a deep pan or wok (or 5 cm oil in a saucepan).

5. Form the falafel. Wet your hands and shape tablespoons of the mix into patties or balls.

6. Fry in batches for 2-3 minutes, turning, until deeply golden and crisp. Drain on kitchen paper.

7. Serve hot in pitta with tahini, salad and pickles.

Notes

Tinned chickpeas will NOT work , they’re already cooked and will turn to mush. Dried chickpeas only.