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Heat oil in a pan
Shape mixture into small balls and fry until golden brown
OR
Bake in oven till golden brown
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Ainsley Harriott's Foolproof Falafels
Submitted by Julie Sutton 11 June 2009
Serve with a cucumber yoghurt sauce and pitta bread
Ingredients
225g dried Chickpeas soaked overnight,1 tsp salt,1 tsp baking powder,1tsp cumin seeds,1 tsp ground coriander,1/2 tsp cayenne pepper,1 garlic clove crushed,2 tbsp chopped parsley,1/2 lemon juice only,vegetable oil,
Method
Drain chickpeas and place in a food processor with salt, baking powder, cumin, coriander, cayenne, garlic, parsley and lemon juice. Whizz until finely chopped. Put in fridge for a couple of hours (or even overnight) for the flavours to develop.Heat oil in a pan
Shape mixture into small balls and fry until golden brown
OR
Bake in oven till golden brown
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
