Ingredients             (makes 18)
6 ozs 175g dried chickpeas, soaked or 2 tins cooked chickpeas
1 onion, chopped
2 cloves garlic, crushed
1/2 tsp black pepper, grounded
1/2 tsp tumeric, grounded
2 tsp cumin, grounded
2 tsp coriander, grounded
2 tsp parsley, chopped
2 Tblsp oil
If dried chickpeas are used put them in a pan, cover with water and bring to the boil. Simmer for at least 2 hours until soft. Top up water if necessary.
Drain the tins of cooked chickpeas or the cooked dried chickpeas. Mash or liquidise them, adding a little water if the mixture becomes dry.
Stir in the onion, garlic, spices, seasoning and parsley, then form the mixture into 18 cylinder shapes. Chill for 30 minutes. Fry in a lightly oiled pan until brown all over.
Serve with pitta bread and a salad.
Falafel freezes well.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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