Recipe: Coriander Falafel Balls
For the falafels:
1 tsp Cool Runnings Cumin Seeds
1 tsp Cool Runnings Coriander Seeds
2 x 400g cans chickpeas, drained
salt and Cool Runnings Ground Black Pepper
1½ tsp baking powder
1 tbsp plain flour
100g carrot, finely grated (moisture squeezed out)
1 red chilli, finely chopped
1 tbsp chopped fresh coriander
1 garlic clove, crushed
2 tbsp chopped fresh parsley
1 lemon, zest only
vegetable oil, for frying
sesame seeds, to garnish
For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.
Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.
Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
Meanwhile, heat 1cm vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.