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Falafel

#1
Now that sounds very nice - I must try that.

Here's the falafel I had last night:

It's Core if you just use a little olive oil for frying. For points it would be 5.5 for the chickpeas then what ever oil you used for frying. If you just use a little they come out perfectly all right but a bit dry. I made a tomato and balsamic sauce for mine by reducing a tin of chopped tomatoes with a good slug of balsamic vinegar till it was nice and thick.

225g/8oz dried chickpeas, soaked overnight in water
1 tsp salt
1 tsp baking powder
1 tsp cumin seeds
1 tsp ground coriander
½ tsp cayenne pepper
1 garlic clove, crushed
2 tbsp chopped fresh parsley
½ lemon, juice only
oil for frying


Method
1. Drain the chickpeas and place in a food processor with the salt, baking powder, cumin, coriander, cayenne, garlic, parsley and lemon juice. Whizz until very finely chopped but not puréed. (If you have time, set the mixture aside for a couple of hours, so the flavours can mingle, but it's not imperative).
2. Heat 5cm/2in of oil in a deep frying pan or wok.
3. Using a wet hand shape the mixture into 16 balls, then flatten slightly into patties. Deep-fry in batches for about 4 minutes, turning occasionally until browned. Remove with a slotted spoon and drain on kitchen paper.
 
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