Little balli of spicy chick-pea puree deep-fried until crisp, are served with a zesty rianderflavoured
mayonnaise.
Ingredients.
Serve 4
400 g/ 14 oz can chick-peas, drained
6 spring Oions, finely chopped
1 egg
2.5 ml/ 1/2 tsp ground turmeric
1 garlic clove, crushed
5 ml/ 1 tsp ground Cumin
60 ml/ 4 tbsp chopped fresh Coriander oil for deep-frying
1 smail fresh red Chilli, seeded and finely chopped
45 ml/3 tbsp Mayonnaise
Salt and freshly ground Black Pepper
Sprig of fresh Coriander, to garnish
1-Put the chick-peas into a food processor or blender. Add the spring onions and process to a smooth puree.
Add the egg, ground turmeric, garlic, cumin and about 15 ml/ I tbsp of the chopped coriander.
Process briefly to mix, then season with salt and pepper.
2-Working with clean, wet hands, shape the chick-pea mixture into about 16 small balls.
3-Heat the oil for deep-frying to 180oC/350oF or until a cube of bread, when added to the oil, browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes or until golden. Drain the falafel on kitchen paper. Place in a serving bowl and keep warm.
4-Stir the remaining chopped coriander and the chilli into the mayonnaise. Garnish with the coriander sprig and serve alongside the falafel.