الفلافل - Falafel
The root of the name Falafel means "little piece of food" or "small tasty thing". Small tasty thing is right! Golden nuggets of joy. Omm nom nom nom...
Traditionally made with chickpeas, I have found that using butter beans makes the mixture far more moist and creamy. I also firmly believe in using dried beans over canned beans, there is a distinct flavour difference. It is more evident in hummus as there are not as many flavours to disguise the taste of canned beans like falafel etc.
I made this a day in advance. If you feel the mixture needs more flour, add accordingly.
1.5 litres vegetable oil
1/2 coriander, chopped
Roll mixture into small balls and deep-fry in batches. Stir occasionally, until golden brown.
Be super careful as the hot oil may spit. I once got burnt on my face and it hurts like hell.
I serve mine with sliced red onion, Italian parsley, lemon juice and a drizzle of olive oil.