Whether you’re a sprouts fan or not, this Chetna Makan recipe is not to be missed. Sprouts bring their own flavour and texture to these falafels – enjoy them warm with a spiced and minted yogurt dip (see cook's tip), or sandwiched in a pitta.
- CourseMain meal
- Prepare15 mins
- Cook15 mins
- Total time30 mins
Thoroughly drain the chickpeas, then blitz to a coarse mix (not too fine or smooth) in a food processor with the onion, garlic, sprouts, coriander and parsley. Add the salt, spices and gram flour, then pulse into the mix.
Shape the mix into 20-22 balls or ovals, about the size of a small lime.
Put the oil in a large, heavy-based pan set over a medium heat. If you have a thermometer, heat it to around 160ºC. If not, test with 1 falafel to check it’s hot enough. Fry the falafels in 3-4 batches for 4-5 minutes, turning halfway until golden and crispy. Drain on kitchen paper, then serve warm.
You can make a yogurt dip to go with these. Toast ½ tsp cumin seeds in a dry pan until fragrant, roughly crush in a pestle and mortar, then stir into 150ml natural yogurt with some salt, chilli flakes to taste, and some chopped mint. Waitrose Duchy Organic Chickpeas have a firmer texture than other canned chickpeas, and will give better results.