Falafels

Instructions

• 1Rinse the chickpeas in cold water, place in a bowl, top with cold water, cover and stand at room temperature for 8 hours or overnight. Rinse and drain well.
  Tip: Only use dried chickpeas so the falafels bind well.
• 2Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic and process until finely chopped. Add the herbs, onions, salt, cumin, coriander and cayenne pepper and process for 30 seconds, or until finely chopped, scraping down the side occasionally. Add the chickpeas and process until finely ground, scraping the side occasionally. The mixture needs to be well processed for the falafels to bind. Transfer to a bowl, cover, and refrigerate for 20 minutes.
  Tip: Refrigerating the mixture before shaping releases the starch from the chickpeas, making it easier to shape the falafels.
• 3Shape 2 tablespoons of the chickpea mixture into balls. Place on a tray and flatten slightly. Refrigerate for 30 minutes to firm up.
• 4Pour enough oil into a large saucepan until about 2.5cm deep. Heat until 175°C.
• 5Once the oil is at temperature, cook the falafels in two batches, turning occasionally, for approximately 2 minutes, or until golden brown. Remove from the oil and place on a paper towel to drain.
• 6Sprinkle with salt and serve with yoghurt, if desired.