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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

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A star rating of 2.5 out of 5.22 ratings
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