Broccoli falafels

A friend gave me this recipe for falafels and I have added broccoli.  You can omit the broccoli and go back to the traditional parsley if that is what is on hand.

Photo: Simon Lambert
Photo: Simon Lambert
Broccoli falafels

170g dried chickpeas, soaked in cold water overnight
1 tsp bicarbonate of soda
1 onion, roughly chopped
2 cloves garlic,
1 tsp salt
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1 Tbsp lemon juice
pinch cayenne pepper
freshly ground pepper
1½ cups raw broccoli, roughly chopped
2 Tbsp parsley, finely chopped
oil for frying
lemon wedges for serving

Drain the chickpeas and place in the bowl of a food processor. Add the bicarbonate of soda, onion, garlic, salt and spices.

Blend until the texture resembles breadcrumbs.

Empty the mixture into a bowl. Blend the broccoli in the food processor until breadcrumb consistency. Add to the chickpea mixture.

Add the lemon juice, pepper and parsley and mix together.

Heat a large fry pan to medium-hot with enough oil (5cm) deep.

I used a tablespoon to mould my falafels. The mixture is very soft and loose, so when you go to mould them be gentle and do not press together to much. Place immediately in the hot oil and cook for about 4 minutes each side or until golden.

Remove and drain.

Serve warm with lemon wedges.

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