Make falafel with just a handful of storecupboard ingredients. To give the falafels a better texture, be sure to use dried chickpeas rather than canned
Prep:10 mins
Serves 4-5 (makes 20)
125g dried chickpeas½large onion, roughly chopped3 garlic cloves, crushed½ tbsp ground coriander200ml olive oil
STEP 1Soak the chickpeas for 12-24 hrs in at least double the volume of water. Drain, then put in a blender with the onion, garlic and ground coriander and a good sprinkling of sea salt and pepper. Blitz, scrape down the sides, then blitz again until you have a grainy paste.STEP 2Scoop up tablespoon-sized balls and flatten them slightly so you have an oval-shaped pebble. Shallow fry in about ½ a cm of oil. They should take about 3-4 mins to go golden brown and crisp on each side. Remove and leave to rest on kitchen paper. Serve in our ultimate falafel wraps.
