FALAFEL CROQUETTES

HOW TO MAKE

Drain water from chickpeas. With onion and peeled garlic, pulse in a blender. Alternatively, you can mash chickpeas with a fork in a bowl, and finely chop onions and garlic, and mix in.

Mix all dry ingredients and add to bowl, mix in with hands thoroughly. Add the parsley, and mix a little more.

Refrigerate in a covered bowl for an hour or so, as it’s easier to make small balls when cold.

When you’re ready to make the falafel croquettes, add approx. 2 inches of olive oil into a medium-sized saucepan, and heat until oil sizzles when you add test piece of dough. We put a little piece on a small fork to check with.

We make our dough balls the size of a walnut and flatten them a little. Pop in in 5-6 pieces into the oil at a time, allowing about 5 minutes before you turn them over for a further 5-7 minutes until golden brown.

Place on paper to soak up excess oil, and then serve on pita or wraps with some red onions, lettuce, sliced tomatoes, hot peppers, and a generous amount of Saucy Dipz. We recommend Ranch flavour!

Serves 3-4