These are best made in the morning and cooked in the oven just before service.
1.Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a food processor or use a hand blender(if using you will need to stop every few seconds and remove the chickpeas from the blade) and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. At this point season with salt and pepper and taste adjusting the seasoning if needed. They should not be bland so add more spices if needed. Stir in baking soda and flour. At this point your mixture should be holding together quite well. The mix should be soft and fairly easy to form into small 2 inch balls. If needed add more flour until the desired texture is achieved.
2. Roll out the balls and the place in a frying pan preheat with vegetable/sunflower oil. Press the ball down slightly with a fish slice to flatten a little. Cook for about 30 seconds on each side until they turn a little golden and transfer to a parchment lined baking sheet. In the evening place in the oven at 180 degrees for 10 minutes until warmed through.
To serve, place two falafels on a bed of rocket and sprinkle with a little sliced and de seeded red chilli. Place a spoonful of dip on the side of the plate and if there is any left put on the table for guests to help themselves to.
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 17 (74%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.2mg||0 %|
|Sodium 15.6mg||1 %|
|Potassium 31mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.3g|
|Protein 0.4g||1 %|
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Calories per serving: 23
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