Falafels
Directions
Place chick peas and 3 cups of water into a saucepan and bring to the boil. Simmer for approximately 45 minutes until tender.
Soak burghul in 1 cup of boiling water for 10 minutes and drain well.
Process chick peas, burghul, garlic and parsley in a food processor to a coarse paste. Blend in remaining ingredients, except oil.
Moisten hands, shape mixture into walnut sized balls. Place on a tray and leave aside for 30 minutes.
Deep fry 6 balls at a time in hot oil, cooking for approximately 5 minutes, until golden brown. Turn to brown evenly.
Drain on paper towel and serve.
- Serve with wholegrain wraps, hummus, lettuce, sliced cucumber and tomato for a healthy lunch or light meal.
- 1 cup McKenzie's Chick Peas
- 1/2 cup burghul
- 2 cloves garlic, chopped
- 1/3 cup chopped fresh parsley
- 1 tsp McKenzie's Baking Powder
- 2 tbs plain flour
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- 4 tsp lemon juice
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- for deep frying vegetable oil
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