FALAFEL

A delicious vegetarian meal I love to make! But you just have to think ahead a day or two in order have time to soak the chickpeas. It is definitely worth the effort - canned chick peas just don't turn out the same for me! Serve with tzatziki, tahini, fresh tomatoes and coriander

• 500g dried chickpeas
• 1 x red onion finely diced
• 2 - 3 cloves garlic crushed
• 1 tspn salt
• a few grinds of black pepper
• 1 tspn cumin
• good pinch red pepper flakes
• 1/3 cup parsley finely chopped
• approx 1/4 cup plain flour

Soak chickpeas overnight in cold water. Drain and add to a saucepan with some fresh water, bring to boil, reduce heat and simmer for 1 - 2 hours until they are easy to mash with your fingers. Drain.
Throw everything except the flour into a food processor and pulse until chunky (not pureed) Transfer to a large bowl and gradually add the flour, mixing with your hands, to form a firm dough. Wrap the dough in greaseproof paper and leave in fridge for about an hour (it is worthwhile doing this otherwise the falafel patties can fall apart when you fry them)
Make walnut sized balls of the dough, flatten slightly in your hands and fry in a small pool of preheated ILIADA Extra Virgin Olive Oil on medium/high heat until golden - about 3 minutes each side...
Delish