- 400 g (240g drained weight) tin chick peas (or soak 210g dried chick peas overnight, then boil for about 30 minutes)
- 300 g tin mushy peas
- 80 g dry breadcrumbs and extra for coating
- ½ onion, finely chopped
- 2 cloves garlic, crushed, peeled & finely chopped
- 1 tsp cumin seed
- 3 tsp coriander seed
- ½ tsp mixed spice or garam masala
- Oil for frying
- Drain but don’t rinse the chickpeas. Place in mixing bowl and add the mushy peas & breadcrumbs.
- Grind together the cumin, coriander, mixed spice, garlic and onion. Gently fry this mix until fragrant in a frying pan thinly covered in oil. Add to mixing bowl and mash all together with a fork. Season to your liking. (As well as salt & pepper, some people like a bit of chilli or smoked paprika)
- Place extra breadcrumbs on a plate. Take spoonfuls of mixture and shape into small patties then coat in breadcrumbs.
- Wipe out frying pan and pour in fresh oil about ½ cm deep. Heat to a medium heat (not smoking hot) and gently fry the falafels until golden.
- Drain and serve with a bit of salad, maybe in pitta bread with a yogurt & mint dip.
Perfectly nice cold.