Chilli Falafel

Instructions

1. 1

   Add the drained chickpeas, chopped chillies, onion, garlic, and fresh coriander to a food processor and pulse until the mixture is coarse but holds together when squeezed.

   Tip: Don't over-process or your falafel will be dense. You want a slightly chunky texture.

2. 2

   Transfer the chickpea mixture to a bowl and stir in the ground cumin, ground coriander, chilli powder, flour, and baking powder. Season with salt and black pepper.

   Tip: The flour helps bind everything together and makes the falafel crispy on the outside.

3. 3

   Let the mixture rest for 10 minutes so the flour can absorb some moisture and the mixture becomes easier to shape.

   Tip: If the mixture still feels too wet, add another tablespoon of flour.

4. 4

   Heat the oil in a deep pan or wok to 180 degrees Celsius. While it heats, shape the mixture into 12 to 16 balls using wet hands.

   Tip: Wet hands prevent the mixture from sticking to your fingers.

5. 5

   Carefully lower the balls into the hot oil in batches of 4 or 5, being careful not to overcrowd the pan. Fry for 3 to 4 minutes until they turn deep golden brown.

   Tip: The oil should sizzle when you add the falafel. If it doesn't, wait a bit longer for the oil to heat properly.

6. 6

   Remove the cooked falafel with a slotted spoon and drain on paper towels. Serve warm with yoghurt, fresh lime, and salad.

   Tip: These are best eaten fresh, but you can reheat them in a hot oven for 5 minutes if needed.