Chickpea Falafel with Cilantro Dip
Ingredients
14 ounce can chickpeas, drained
6 scallions, finely chopped
1 egg
1/2 teaspoon ground turmeric
1 garlic clove, crushed
1 teaspoon ground cumin
4 tablespoons chopped cilantro
oil for deep-frying
1 small fresh red chile, seeded and finely chopped
3 tablespoons mayonnaise
salt and freshly ground black pepper sprig of cilantro, to garnish
Instructions
Step 1
Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, ground turmeric, garlic, cumin and about 1 tablespoon of the chopped cilantro. Process briefly to mix, then season with salt and pepper.
Step 2
Working with clean, wet hands, shape the chickpea mixture into about 16 small balls.
Step 3
Heat the oil for deep-frying to 350°F, or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes, or until golden.
Step 4
Drain the falafel on paper towels. Place in a serving bowl and keep warm. Stir the remaing chopped cilantro and the chile into the mayonnaise. Garnish with the cilantro sprig and serve alongside the falafel.
