Coriander Falafel Balls

September 12, 2019

 

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

 

Directions:

  1. 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.

  2. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.

  3. Shape spoonfuls of the falafel mixture into balls and set aside on a plate.

  4. 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.

  5. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.

 

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