Falafel

This recipe works best with dried chick peas which need to be soaked overnight Tinned ones are too wet and the result is not as good.

1. 1

   Serve with: Pitta bread, pickles, olives, shredded cabbage, Israeli salad, hummus and tahini
   
   Method
   
   1) Place the chick peas in a large bowl and cover pour with the water. Leave to soak for at least 4 hours or overnight. Drain and rinse.
   2) Put the chick peas in a medium sized saucepan and cover with water. Bring to the boil and simmer for 45 minutes, adding more water if required. Drain.
   3) Grind the chick peas in a food processor.
   4) Put the ground chick peas in a bowl and stir in the bulgur wheat.
   5) Put the onion, garlic, parsley, fresh coriander, ground cumin and coriander, baking powder, salt and pepper, cayenne and curry powder in the food processor. Combine together to produce a spice paste. Add this to the falafel mixture.
   6) Add 100ml / 4 fl oz/ 1 /2 cup water and 1 egg to the chick pea mixture. Stir in the gram flour adding a little more water if the mixture is too dry or more flour if it is too thick.
   7) Using wet hands, shape mixture into approximately 40 balls.
   8) Heat the oil for the deep- fryer so that it is hot enough to brown a cube of bread in 30 seconds.
   9) Add the falafel to the hot oil in batches and cook for 3-4 minutes until golden brown. Remove the cooked falafel with a slotted spoon and drain on kitchen paper.
   
   To serve the stylish way: Serve the falafel tucked into warm pitta bread with a spoonful of hummus and, shredded vegetables. Accompany it with olives, pickles and some Israeli salad.
   For more information about my recipes and forthcoming cookery classes call 01923 836 456 or email [email protected]