There's no need to be modest when you're faced with felafel like these. Admittedly they're probably felafel as you've never known them before – crisp on the outside and soft and green (from the fresh herbs) in the centre. But everyone who I've ever given them to says they're much nicer than the little pellets you get down the local kebab shop. I hope they're not just being polite.
Serves 4-5
2 cans chick peas
2 slices wholemeal bread
2 medium onions
1 tsp ground cumin
1 tsp ground coriander
2 tbsp fresh corainder
2 tbsp fresh mint
salt
plain flour for dusting
lots of sunflower oil for deep frying
1. Make the bread into crumbs. This is easy using a blender. You could buy breadcrumbs, but that would be far too easy.
2. Drain the chickpeas and place them in a large bowl together with the breadcrumbs.
3. Add the spices and salt.
4. Chop the onions and herbs, and add them to the bowl.
5. Now for the fun part. Whizz everything up using a hand-held blender. It might work using a jug blender, but don't blame me if it doesn't. If the mixture seems very sloppy, add more breadcrumbs.
6. Shape into small balls – about the size of a walnut, although it doesn't really matter – and coat in flour.
7. Pour about 4cm of oil into a pan, and heat until really hot. Don't be impatient, as the felafel will be ruined if the oil isn't hot enough.
8. Deep fry until golden.
9. Drain using a slotted spoon and place on a double layer of kitchen towel.
10. Keep warm in the oven if necessary.
