Falafel made easy
By James Walters, co-owner of Arabica
There are many types of falafel. In Egypt, they use green peppers as part of it. These are a Damascene-style recipe for falafel, taking advantage of the flavour in the chickpeas.
Ingredients
Chickpeas
Onions
Fresh parsley
Ground cumin (we ground cumin seeds and roast it off, but you can use supermarket ground cumin)
1) Soak the chickpeas overnight (minimum eight hours) until they plump up.
2) Add all the ingredients together and put them in a blender. Mix them up until you end up with a beautiful bright green paste.
3) Make the mixture into round patties, no more than 1cm thick.
4) Heat some clean oil to a very hot temperature and fry the mixture so they are crispy on the outside and light and fluffy on the inside - about two minutes on each side.
5) Eat with a range of sauces, including hot chili sauce, hoummous and tahini sauce (tahini, garlic, lemon juice). Serve with cucumbers, tomatoes and parsley.