Easy falafels

• Vegan

• Produce

  • 1 cup Chickpeas, dry
  • 1 tsp Coriander, ground
  • 2 1/2 Garlic clove
  • 1/2 cup Parsley and coriander, fresh half half
  • 1 Spring onion, large

• Condiments

  • 5 tbsp Lemon juice
  • 1 tsp Maple syrup
  • 2 tbsp Tahini

• Baking & Spices

  • 1 tsp Cayenne pepper, ground
  • 4 tbsp Flour
  • 1 Pepper, freshly ground
  • 1 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Liquids

  • 1 Water

Found on lazycatkitchen.com

Description

Directions

• FALAFELSDrain soaked chickpeas, rinse them and put them into a food processor with all falafel ingredients apart from 2 tbsp of flour. Process until you have a coarse mixture.Put the mixture into the fridge for 30 mins as it will be easier to work with after it has been chilled. You could prepare your salads and tahini sauce while waiting.Try to form a disc with your hands. If it’s falling apart, add more flour (my mixture needed 4 level tbsp in total) to make it stick together.Form small discs with your hands and place them on a lightly floured surface.Pour about 1 cm of oil into a pan. Slowly (on a medium heat) heat up oil – it take a good few minutes. You don’t want the oil too hot as the falafels will brown too quickly and remain raw in the middle. After a few minutes, you can test the oil by putting a bit of mixture in it. If the oil around it sizzles and the mixture is getting brown slowly (i.e. doesn’t not burn straight away), do another test by placing one falafel in the middle of the pan. If it takes about 3-4 minutes to get it golden brown on one side then the oil is the right temperature. If it has barely changed the colour, the oil needs heating up more. If it gets brown too quickly, you need to let your oil cool down slightly.Once you are happy with oil temperature, place several falafels in the oil and set the timer to 3 minutes before flipping them and frying for another 3 minutes on the other side. Beware that usually the falafel that’s in a middle of the pan will be done a bit sooner and the ones at the edges may need an extra minute or so. Keep an eye on them the whole time and rotate in the pan if necessary.Fish them out using a slotted spatula. Place them on a few pieces of paper towel to get rid of excess oil.TAHINI SAUCEIn a bowl, mix tahini and water until you get a light-coloured, pourable and homogenous mixture.Season it with lemon juice, maple syrup, garlic, salt and pepper. Mix together well and enjoy with your falafels.