Many recipes using pulses are Middle Eastern in origin, such as falafel, a popular street food. It is a pattie made using dried chickpeas or broad beans or a combination of the two.
- 1 large onion - Chopped
- 400g dried chickpeas
- 8 garlic cloves - chopped
- Small bunch of parsley - chopped
- Small bunch of coriander - chopped
- 1 tablespoon ground coriander
- 1 tablespoon of cumin
- 1/4 teaspoon chilli powder
- Vegetable oil for shallow frying
- 250 ml Shop Bought Mint Yoghurt
- Shop Bought Salad Mix
- Flat Bread
1. Put the chickpeas in a food processor and blend to a fine crumb. Transfer to a large bowl and add the onion, garlic and parsley. Blend until well combined.
2. Add this mixture to the chickpeas with the cumin, ground coriander and chilli powder with a little salt. Stir well then set aside for 30 minutes. Heat enough oil in a frying pan to come about 2 1/2 cm up the side over a low medium heat. The oil is ready to cook in when the surface is shimmering and a pinch of the mixture sizzles on contact with the oil.
3. Using two tablespoons, form the mixture into oval patties. Drop directly into the hot oil and cook for 2 - 3minutes, turning halfway through until golden & crispy. Once cooked, keep the falafel warm and serve the falafel wrapped in flatbreads dressed with mint yoghurt and maybe a little salad on the side.