This Falafels recipe uses our Keralan spice blend, which is a medium heat. They are delicious served with a minty raita, sweet chilli sauce, and chopped tomato and cucumber.

Ingredients:

carton Keralan spice blend
2 cans drained chickpeas (or about 300g/12 oz dried chickpeas, soaked overnight and cooked)
handful fresh coriander, chopped
handful fresh mint, chopped
1 onion, very finely chopped
2 cloves garlic, crushed
1 egg, beaten
plain or chickpea (gram) flour
vegetable oil

Recipe:

Heat a tbsp oil and gently fry the onion with the spices. Add the garlic and saute gently.
Place in a food processor with the chickpeas, mint and coriander and blend until it is of a consistancy to suit - as rough or smooth as you like.
Form into about 15 little patties, dip in the egg and roll in the flour. Leave to chill.
Heat some oil in a frying pan and shallow fry the falafels over a medium heat for about 15 minutes, turning so that they brown all over.
Serve with chopped up tomato and cucumber, toasted pittas, and sweet chilli sauce or minty yoghurt .