Daisy's Falafal

1 cup Dried Chickpeas  (or 1, 14 oz can chickpeas)

1 small red Onion

3 garlic Cloves

1 small Red Chili, seeds removed

2 tbsp Ground Coriander

2 tbsp Ground Cumin

2 tsp Black sesame Seeds

2 tsp White sesame Seeds

large bunch Fresh Cilantro

large bunch fresh flat leaf parsley

2 slices Rustic White Bread, crusts removed

1/4 cup Cashews

4 tbsp Olive Oil

light Olive Oil, for frying

Himalayan salt

Freshly Ground Black Pepper

For dried chickpeas, rinse well and leave to soak in plenty of water, overnight. To omit this step you can cheat and use canned chickpeas, but I always find the dried have better texture and flavor.

Drain the chickpeas well, and put into a food processor. Add the rest of the ingredients except the light olive oil, and pulse to a rough paste.  Do not overblend or you will end up with a sticky, gooey mess.

The falafel should have a  rough texture. Put the mix into a bowl, cover with cling wrap and place in the fridge for about 30 minutes, this makes it easier to roll into balls.

Heat the light olive oil to 180 degrees (350F), in a deep fat fryer.  

Using a tablespoon, scoop some falafel mix and roll into a ball in your hands. Repeat until all mix is used. you should have about 20 - 30 balls.

Fry in small batches, for about 3 - 5 minutes, until deep golden brown, be careful not to burn them, but cook long enough for the falafel to be cooked throughly.

note: The uncooked mix will keep in the fridge for up to a week.

Serve immediately with Mango Chutney, Tzatziki  or a mild curry sauce, garnish with micro leaves 

Enjoy :)