- 125g dried chickpeas
- ½ large onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, crushed
- ½ tbsp ground coriander
- 200ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Soak the chickpeas for 12-24 hrs in at least double the volume of water. Drain, then put in a blender with the onion, garlic and ground coriander and a good sprinkling of sea salt and pepper. Blitz, scrape down the sides, then blitz again until you have a grainy paste.
Scoop up tablespoon-sized balls and flatten them slightly so you have an oval-shaped pebble. Shallow fry in about ½ a cm of oil. They should take about 3-4 mins to go golden brown and crisp on each side. Remove and leave to rest on kitchen paper. Serve in our ultimate falafel wraps.