Name: Mini felafel with tomato salsa
Cook time: 30 min
Total time: 30 min
Ingredients: 400 gram canned chickpeas, rinsed, drained; 1 (80g) white onion, chopped finely; 1/2 cup finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh coriander, plus 1 tablespoon extra, coarsely chopped; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 tablespoon finely grated lemon rind; 1 teaspoon salt; 1/4 cup (35g) plain flour; peanut oil, for deep-frying; 1 (75g) egg tomato, finely chopped; 1 tablespoon olive oil

Ingredients

400 gram canned chickpeas, rinsed, drained

1 (80g) white onion, chopped finely

1/2 cup finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh coriander, plus 1 tablespoon extra, coarsely chopped

2 teaspoon ground cumin

2 teaspoon ground coriander

1 tablespoon finely grated lemon rind

1 teaspoon salt

1/4 cup (35g) plain flour

peanut oil, for deep-frying

1 (75g) egg tomato, finely chopped

1 tablespoon olive oil

Method

1.To make felafel, blend or process chickpeas, onion, herbs, spices, rind and salt until coarsely chopped. Add flour and process until mixture forms a paste. Transfer mixture to medium bowl; cover, refrigerate 1 hour.

2.Make tomato salsa, combine tomatoes, extra coriander and olive oil in a small bowl.

3.Shape felafel mixture between 2 teaspoons into oval shapes. Heat oil in medium deep-frying pan. Cook in batches until browned. Drain on absorbent paper.

4.Serve felafel with tomato salsa.

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