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    Felafel (Spiced Chickpea Fritters)

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    Felafel (Spiced Chickpea Fritters)

    • Preparation time: 20 minutes, plus overnight soaking
    • Cooking time: 15 minutes
    • Total time: 35 mintues, plus overnight soaking

    Makes: 18 felafel


    • 200g dried chickpeas
    • ½ 80g bunch parsley, leaves only, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 onion, finely chopped
    • 1½ tsp ground coriander
    • 1½ tsp ground cumin
    • 1 tsp fine salt
    • ½ tsp paprika
    • ¼ tsp baking powder
    • 2 tbsp sesame seeds
    • Pinch ground white pepper
    • Vegetable oil, for deep frying


    1. Soak the chickpeas in lots of cold water for 24 hours. Drain well.
    2. Whiz the chickpeas in a food processor until finely chopped. Add the remaining ingredients, except the oil, and whiz to a gritty paste. Set aside for 30 minutes, then form tablespoonfuls of the mix into patties.
    3. Heat 6-7cm depth oil in a large frying pan over a medium heat. Fry the felafel in batches for 3-4 minutes each or until well browned, then drain on kitchen paper. Eat hot or warm with tarator.

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