Dark Habanero Falafel
TIME: 15 mins | SERVES: 1/2
- 400g tinned chickpeas, rinsed and drained
- 50g parsley
- 50g coriander
- 50g sesame seeds
- 2 tablespoons Dark Habanero Sauce
- 2 tablespoons of plain flour
- 3 spring onions
- 3 garlic cloves
- 1 teaspoon ground cumin
- 2 teaspoons sea salt
- 1 tablespoon olive oil
- 30g plain flour
- vegetable oil, for frying
Add all the ingredients (apart from the flour and vegetable oil for frying) into a food processor and pulse until thoroughly combined, then stir in the flour.
Transfer to a mixing bowl, cover and refrigerate for an hour.
Once chilled scoop about a tablespoon of the mixture into your hand and shape either into a ball or patty. Dust your hands with flour to help stop the mixture from sticking to them. Repeat until you have used up all the mixture.
Heat a large frying pan over a medium to high heat and add enough oil to fry the balls/patty.
Add the balls/patty into the frying pan and fry for two minutes on each side until brown on both sides (flip halfway through cooking). You might need to do this in batches if your pan is not large enough. Remove with a slotted spoon, drain and serve immediately. Great in a pitta with houmous and salad.