Falafel

The secret to falafel is not to cook the chickpeas, otherwise they fall apart when you deep fry them. When the oil is at the correct temperature the bean mixture cooks well and the result is golden brown and crispy on the outside, well-cooked and soft in the inside. I like the falafel with some pita-bread, fresh salad, tzatziki, hummus and chili-tomato-sauce.

3-4 dl dried chickpeas (soaked over night)

1/2 onion (chopped)

3 cloves garlic (crushed)

2-3 fresh chillies (chopped)

1 tsp cumin seeds (toasted and ground)

1/4 tsp ground coriander

fresh coriander and/or parsley

salt

pepper

(1 tsp bicarbonate of soda)

oil for deep frying

- Combine all the ingredients except for the chili and blend them together.

- Add the chili and stir well. Leave the mixture at least for an hour.

- Shape into small balls with wet hands.

- Heat up the oil in a large, heavy saucepan and deep fry the falafel in batches of 5-7 until golden.

-Remove from the oil with a slotted spoon and drain on top of kitchen paper.

Tip: Make a test falafel to ascertain that the oil temperature is correct. If the falafel gets too dark after a few minutes of frying, the oil is too hot; if the oil doesn't bubble vigorously enough when you put the falafel in, it's too cold.