Rory’s amazing Lebanese falafel

Right – time to ditch the Abrakebabra vibe and get these veggie Lebanese beauties onto your late night menu…or brunch….or lunch…..or dinner…or picnic!! The only thing you must not short cut with this dish is fresh coriander…if you do you are dead to me!

Instructions

Step 1

Not too many ingredients needed!

Step 2

Run a big knife through the Coriander, loose the stalks. Roughly chop the onion, garlic and the chilli. Leave the seeds in if you want your head to leave your shoulders...which I do.

Step 3

Drain the chickpeas really, really well...give them a squish with a fork to help remove as much of the liquid as you can..there ain't nothing worse than watery falafels!!

Step 4

Sling the Chickpeas, onion, coriander, cumin, egg yolk, garlic and chilli into a food processor and run down to a paste. You want a pretty dry mix in order for the Falafels to fry properly, if it looks a little moist sling in a little flour.

Step 5

Sling the Chickpeas, onion, coriander, cumin, egg yolk, garlic and chilli into a food processor and run down to a paste. You want a pretty dry mix in order for the Falafels to fry properly, if it looks a little moist sling in a little flour.

Step 6

Next get your paws into the falafel mix and mould into golf ball size then pinch down a little to form a funky little green patties.

Step 7

Let them rest in the fridge for about 60 minutes, this ain't 100% necessary but it helps them get a bit firmer. Just bring them out about 30 minutes before you wanna cook 'em to get them up to room temp the bounce them into a shallow fry set up and cook out for about 3-4 minutes.

Step 8

You want them a deep dark crispy brown colour - when you get there they will be done - crispy on the outside and warm and fluffy on the inside....bit like a girl I know from Dundalk.