Chick-pea falafel with coriander dip recipe

Recipe for chick-pea falafel with coriander dip in our easy vegetarian recipes collection.

Recipe ingredients

• 14 ounces can chick-peas, drained
• 6 spring oions, finely chopped
• 1 egg
• 1/2 teaspoon ground turmeric
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• 4 tablespoons chopped fresh coriander oil for deep-frying
• 1 small fresh red chilli, seeded and finely chopped
• 3 tablespoons mayonnaise
• Salt and freshly ground black pepper
• Sprig of fresh coriander, to garnish

How to make chick-pea falafel with coriander dip

• Put the chick-peas into a food processor or blender.
• Add the spring onions and process to a smooth puree.
• Add the egg, ground turmeric, garlic, cumin and about 1 tablespoon of the chopped coriander.
• Process briefly to mix. Season with salt and pepper.
• Working with clean, wet hands, shape the chick-pea mixture into about 16 small balls.
• Heat the oil for deep-frying to 350 degrees F or until a cube of bread, when added to the oil, browns in 30 to 45 seconds.
• Deep-fry the falafel in batches for 2 to 3 minutes or until golden.
• Drain the falafel on kitchen paper. Place in a serving bowl and keep warm.
• Stir the remaining chopped coriander and the chilli into the mayonnaise.
• Garnish with the coriander sprig and serve alongside the falafel.

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