Falafels

Prepare the Spices: Grind 1 tsp cumin seeds, 1 tsp coriander seeds, and 3 dried red chilies into a fine powder using a spice mill or mortar and pestle.
Blend the Vegetables: In a food processor, add 2 quartered small onions and a handful of chopped fresh coriander. Blend until finely chopped. Set aside.
Blend the Chickpeas: In the same food processor, add 2 drained cans (400g each) of chickpeas and blend until a coarse paste forms.
Mix the Dough: Transfer the blended chickpeas to a mixing bowl. Add the ground spice mix, chopped onions and coriander, ⅓ cup plain flour, and 1 tsp salt. Mix everything thoroughly using your hands until well combined.
Shape and Fry: Heat oil for frying in a wok or pan over medium-high heat. Shape the mixture into small, round patties or balls. Fry in batches until golden brown and crispy. Drain on paper towels before serving.

Ingredients