1 handful of fresh Coriander, tough stalks removed, leaves chopped
1 tsp Red chilli powder
1 ¼ tsp Salt
1 tsp Soda bicarbonate
3 tsp Ginger
Cooking oil for frying
Lemon Juice 2 tsp
Drain the chickpeas and dry with paper towels.
Roughly grind the coriander and cumin seeds with a pestle and mortar.
Put the chickpeas in a food processor with the spices, onions, garlic, chillies, herbs, and salt and pepper. Blitz for a minute or so, scraping down the sides of the bowl often, until you have a grainy pulp.
Take walnut-sized portions of the mixture and form into flat patties about 2cm thick. If you don’t want to cook them immediately, place in a single layer on plates and store in the fridge, covered, for up to 24 hours.
Pour the oil into a deep-fryer or large saucepan. Heat to 190°C, or until a bit of the falafel mixture resurfaces at once, bubbling furiously.
Cook the falafel a few at a time, for 2-3 minutes until deep golden-brown. Remove with tongs and drain on paper towel.
Serve warm or cold with tzatziki. Or serve with Pita Bread and salad.
For the tzatziki
½ cucumber, peeled and finely diced
1 tbsp white or red wine vinegar
salt and freshly ground black pepper
150g/5oz thick Greek-style yoghurt
1 clove garlic, crushed
1 tbsp fresh mint, finely chopped
To make the tzatziki, spread the cucumber dice out in a colander or sieve, and sprinkle over the vinegar and a little salt.
Leave to drain for one hour, then pat dry with kitchen paper or a clean tea towel.
Mix with the rest of the tzatziki ingredients, then taste and adjust seasoning. Serve either lightly chilled or at room temperature.