1 small round pita bread
1 can chickpeas, drained
1/2 samll red onion, peeled and finely diced
1/2 small bunch flat leaf parsley, chopped
2 tspns ground cumin
peanut oil, for frying
Borrowed from Jules Clancy at thestonsoup.com.
You can prepare the falafels ahead of time and keep them in the fridge until youre ready to fry. While cooked falafels can be reheated in the oven, theyre no where near as lovely when theyre hot out of the oil.
Its important to have your oil hot enough, otherwise the falafels will fall apart.
Whizz bread in a food processor until you have chunky crumbs. Add chickpeas, onion, parsley, cumin and a little salt. Whizz again until you have a paste that is still a little chunky.
Using a tablespoon and your hands form into rounds or little logs that are about the size of a walnut in its shell.
Heat enough oil to just cover the falafels in a medium saucepan until very hot. When a piece of bread browns in 10 seconds or so, add about 1/3 the falafels and fry for a few minutes or until deep brown. Remove and drain on a wire rack. Keep warm while you repeat with the remaining batches, making sure the oil is hot enough between each.