Falafel Serves 6 Free on SW GREEN Plan
These spicy little snacks are sold by street vendors in large towns in the Middle East and Africa. If you don't have time to soak the dried chick peas for 48 hours, you could use canned ones instead. The falafel are traditionally deep fried for a really crisp finish, but they taste just as good bakled in the oven.
227g/8ozs dried chick peas
1 onion, finely chopped
2 garlic cloves, crushed
1 level tsp ground cumin
1 level tsp ground coriander
1 small red chilli, deseeded & finely chopped
1 tblsp chopped fresh coriander
2 tblsps chopped parsley
¼ tsp baking powder
salt & freshly ground black pepper
Fry light for spraying
1. Put the chick peas in a bowl and cover with plenty of cold water. Leave to soak for at least 48 hours. Drain and rinse well under cold running water in a colander.
2. Put the drained chick peas in a food processor with the onion, garlic, cumin, coriander, chilli and herbs. Process to a thick smoth purée. Add the baking powder and seasoning and stir well. Transfer to a bowl and chill in the fridfge for an hour.
3. Take small pieces of the mixture and form into little balls between your hands, then flatten slightly. Arrange these balls on a baking tray which has been sprayed with Frylight.
4. Cook the falafel in a preheated hot oven at 220°C/425°F/Reg 7, for about 12 - 15 minutes until crisp and golden.
A bowl of very low fat natural yogurt flavoured with fresh mint and chopped chilli, makes a good dip for the falafel.
Taken from SW's World of Flavours
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