Rice falafel

Falafels are deep fried balls of chickpeas and or other pulses. Commonly used as a filling for pita bread, falafel is served with a variety cucumber salads and sauces or hummus.

• Serves: 6
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 minutes

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Ingredients

• 2 X 410 g cans chick peas, drained
• 1 onion, very finely chopped
• 15 ml (1 tbsp) crushed garlic
• 15 ml (1 tbsp) chopped fresh parsley
• 15 ml (1 tbsp) chopped fresh coriander
• 30 ml (2 tsp) ground coriander
• 15 ml (1 tsp) ground cumin
• 2,5 ml (½ tsp) paprika
• 2,5 ml (½ tsp) salt
• 2,5 ml (½ tsp) black pepper
• 50 ml cooked Spekko Saman White Rice
• 15 ml (1 tbsp) flour
• 2,5 ml (½ tsp) baking powder
• oil for deep-frying

Method

1. Place all ingredients expect the rice, flour and baking powder in a food processor. Blend for 45 seconds to a rough paste. Remove mixture and mix in rice, flour and baking powder.
2. Shape the mixture into 5 cm balls, place in a flat tray on parchment paper. Transfer and refrigerate for 5-10 minutes to hold shape.
3. Deep fry until golden brown.
4. Remove with a slotted spoon and allow the oil to drain well before serving.