Dietary guidance: v v
225 g dried chick peas, soaked overnight in water
1 tsp salt
1 tsp baking powder
1 tsp cummin seeds (I used powdered)
1 tsp ground coriander
1/4 tsp cayenne pepper
1 garlic clove, crushed
2 tblspn chopped fresh parsley
juice of 1/2 lemon
vegetable oil for frying
pitta bread and natural yoghurt to serve
Drain the chick peas and place in a food processor with the salt, baking powder, cumin, coriander, cayenne, garlic, parsley and lemon juice. Whizz until very finely chopped but not pureed. (If you have time, set the mixture aside for a couple of hours so that the flavours can mingle, but it's not imperative).
Heat 5cm of oil in a deep frying pan or wok.
Using wet hands, shape the mixture into 16 balls (mine were smaller, and I had more balls), then flatten slightly into patties. Deep fry in batches for about 4 minutes, turning occasionally until browned. Remove with a slotted spoon and drain on kitchen paper.
Serve 3 or 4 falafels inside a warm pitta bread pocket, with a drizzle of yogurt over.
Note: don't worry if the raw chickpea mixture doesn't seem very appetising (it tastes like sawdust) - a miracle seems to occur when they are cooking. Also, I increased the quantities of flavourings to suit my taste. Once they were cooked I mixed them into a parsley salad which was quite nice, rather than pitta bread.