Felafel
Makes enough for: 2 people
Ingredients
- 244 g tinned chickpeas, drained and rinsed (400g nett weight)
- 1 shallot, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 0.625 mls cayenne pepper
- 5 mls ground coriander
- 5 mls ground cumin
- 1 small bunch parsley, finely chopped
- 5 mls fine salt
- 30 mls tahini
Method
- In a food processor purée all the ingredients until smooth
- Adjust the seasoning to suit your palate
- Transfer the mixture into a deep bowl and knead for 1 minute
- Cover and rest while you preheat the oven to 160° Celsius
- Shape into walnut size balls and place into an oven proof dish
- Bake for 30 minutes, turning once