yourweeklymenu
| Serves | Prep Time | Cook Time | Rating | |||||
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| category | Snack Bar | |||||||
| source | YWM | |||||||
| season | All Seasons | |||||||
| This recipe has been bookmarked 1 times. | ||||||||
ingredientsFresh
Pantry
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method1 Drain and rinse chickpeas, remove parsley leaves from stalks - discard stalks2 Process chickpeas, tahini, parsley leaves, garlic, cumin and egg in a food processor until smooth. You may need to add one or two tablespoons of water to make it come together. 3 Divide mixture into eight patties. 4 Refrigerate patties for ½ hr before frying. This helps them keep their shape. 5 Heat 1cm of oil over med-high heat. 6 Fry patties for 2 minutes on each side, or until browned. 7 Drain on paper towel. tipsServe with salad and homus or yoghurt sauceNB Tahini is sesame paste and can be found in most supermarkets in the health food section |
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comments & feedback
- This worked very well, I added water so that they weren't too dry and have kept the felafel balls in the freezer. I'd suggest adding a little salt though prior to frying.
Possible Side Dishes
Hommus
