falafel
rating:from Nigel Slater, Observer mag, September 2002
2 x 400g tins chickpeas
6 plump cloves garlic, crushed
2 tsps ground coriander
2 tsps ground cumin
1 medium onion, chopped
2 tablespoons plain flour
1 tablespoon chopped parsley
groundnut oil for deep-frying
drain, rinse and dry chickpeas. Blend in food processor with garlic, spices and onion until smooth. Scoop into a bowl and stir in the flour and parsley. Season with salt and pepper.
stir mixture thoroughly. It should be thick enough to roll into balls. With floured hands, roll chickpea mixture into balls about the size of golf balls, or maybe smaller. Alternatively. Flatten them into patties and shallow-fry them for 2 mins each side, till crisp.
serve them hot, stuffed into warm pitta bread. Traditionally, a cucumber and tomato salad would be stuffed in there too. Although tahini is one of the traditional lubricants for these crisp fritters, I much prefer yoghurt. Particularly when it has had a little cayenne pepper and some chopped mint stirred into it and is spooned over the falafel as you eat.
