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    • Preparation time: 15 minutes plus freezing
    • Cooking time: 4 minutes
    • Total time: 49 minutes 50 minutes

    Makes: 4


    • 100g cooked chickpeas
    • ¼ small onion
    • ½ clove garlic
    • Pinch of dried chilli flakes
    • ½ tsp ground cumin
    • 2 sprigs fresh coriander
    • Salt
    • Freshly ground black pepper
    • 1 tsp flour
    • Oil for frying


    1. Put everything but the flour and oil in a processor. Blitz to a chunky paste. Add the flour and 1 tbsp water (1 tsp with tinned chickpeas). Blitz again to combine. Shape into 4 patties and flatten slightly. Freeze for 30 minutes.
    2. Heat 1cm oil in a pan over a medium-high heat until a cube of bread browns in 30 seconds. Cook the felafel for 3-4 minutes, until brown. Drain. Chill when cold.

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