Falafel is such a tasty snack or great filler for those tummies this winter. The best thing is you can make the mixture in advance and leave in the fridge until your ready to fry!
Drain the chick peas and wash. Cover with cold water for at least 4 hours or overnight.
Drain the chick peas again. Put all of the ingredients in a food processor and blend until all of the ingredients are minced. Chill for 30 minutes.
Heat a good amount of oil to cover at least half of the falafel balls. Mould into balls and fry on a medium heat, turning as needed. Fry until the outsides are golden and drain on a paper towel. Serve with greek yoghurt or as a filler in a wrap.
Ingredients
Directions
Drain the chick peas and wash. Cover with cold water for at least 4 hours or overnight.
Drain the chick peas again. Put all of the ingredients in a food processor and blend until all of the ingredients are minced. Chill for 30 minutes.
Heat a good amount of oil to cover at least half of the falafel balls. Mould into balls and fry on a medium heat, turning as needed. Fry until the outsides are golden and drain on a paper towel. Serve with greek yoghurt or as a filler in a wrap.
