1 clove garlic, peeled
2 spring onions, sliced
2 x 400g can chickpeas, well drained
¼ cup Buderim Crystallised Ginger, chopped
2 tsp ground cumin
1 cup fresh coriander leaves
1/3 cup plain flour
Vegetable oil for cooking
Tzatiki dip for serving
- Place garlic, spring onions, chickpeas, egg, Buderim Crystallised Ginger, cumin and coriander into a food processor. Season with salt and pepper and process until almost smooth.
- Using floured hands, take heaped tablespoons of mixture and shape into 16 falafel patties. Arrange onto a plate cover wit plastic wrap and refrigerate for 30 minutes or until ready to cook.
- Heat 1cm depth of oil in a large frying pan and cook falafels for 2-3 minutes each side or until golden and cooked through. Drain onto paper towel.
- Serve falafels straight away with tzatziki dip.
Falafels can also be baked in the oven. Preheat oven to 180°C fan-forced. Place on a greased baking paper lined tray, spray with oil and bake for 30 minutes turning falafels half way, during cooking.