Staff member
Little balli of spicy chick-pea puree deep-fried until crisp, are served with a zesty coriander flavoured

400 g/ 14 oz can chick-peas, drained
6 spring Oions, finely chopped
1 egg
2.5 ml/ 1/2 tsp ground turmeric
1 garlic clove, crushed
5 ml/ 1 tsp ground Cumin
60 ml/ 4 tbsp chopped fresh Coriander oil for deep-frying
1 smail fresh red Chilli, seeded and finely chopped
45 ml/3 tbsp Mayonnaise
Salt and freshly ground Black Pepper
Sprig of fresh Coriander, to garnish
Serve 4
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 15 ml/ I tbsp of the chopped coriander. Process briefly to mix, then 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 180oC/350oF or until a cube of bread, when added to the oil, browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 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.