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Little balls of spicy chick pea puree,
deep-fried until crisp, are served with a zesty coriander-flavored
mayonnaise.
Ingredients
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can chick peas - 400g, drained
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mayonnaise - 4 tbsp
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spring onions - 6, chopped
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fresh red chilies - 1, small, seeded
and chopped
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egg - 1
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oil - for deep frying
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ground turmeric - ½ tsp
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fresh coriander - 4 tbsp
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garlic - 1 clove, crushed
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ground cumin - 1 tsp
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ground black pepper and salt
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fresh coriander sprigs - to garnish
Method
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Put the chick pea into a blender,
add spring onions and process to a smooth puree.
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Add the egg, garlic, cumin
turmeric and 1 tbsp chopped coriander. Process to mix, then
season with pepper and salt.
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Shape the chick pea mixture into
small balls (about 16-17 balls).
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Heat the oil, deep-fry the mixture
in batches for 3 minutes until golden. Drain the falafel on a
kitchen paper, then place in a serving bowl.
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Stir the remaining chopped
coriander and chili into the mayonnaise. Garnish with the
coriander sprig and serve together with the falafel. Serves 4.
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