Moroccan Falafel

• 150g chickpeas
• 1 onion
• 1 garlic
• 5g cilantro
• 5g parsley
• 3g mint leaves
• 5g dukkah spice
• 5g ground cumin
• 5g ground coriander seeds
• Salt
• Black pepper
• 400 ml sunflower oil enough to cover the chickpea balls

METHOD:

1. Rinse chickpeas then place them in a large bowl. Add some cold water to the bowl till the chickpeas are more than completely covered. Leave to stand at room temperature overnight. On the next day, rinse and drain the chickpeas, then set aside.
2. Combine chickpeas, herbs (cilantro, mint and parsley), onions, garlic, spices (coriander seeds, dukkah spice and cumin), some salt and black pepper. Transfer to a food processor, and pulse till everything is finely minced. Be sure to scrap the sides and pulse till all minced, and you are able to squeeze the mixture into a ball that just barely holds together.
3. Transfer the minced mixture to the refrigerator for at least 30 minutes. Then using your fingers, shape the chickpea mixture into small balls of about 1-inch in diameter. The mixture should shape roughly into balls that just barely hold together.
4. Fill a cast iron pan with oil. The oil should be enough to completely cover the chickpea balls. Heat until the oil is very hot but not smoking. Carefully lower chickpea balls into oil one at a time, allowing a little space between each ball. Cook in batches, if necessary. Allow to cook undisturbed until well browned all over. This should take approx. 4 minutes. Transfer cooked chickpea balls to a paper towel–lined plate and season with salt. Repeat with remaining chickpea balls.

Foods From Africa, May 2018