Chickpea and Herb Falafel

• 1 tablespoon cumin seed
• 1 tablespoon coriander seed
• 2 (400 g) cans chickpeas, rinsed, drained
• 3 garlic cloves, chopped
• 34 cup coriander, finely chopped
• 14 cup mint, finely chopped
• 12 cup flat leaf parsley, finely chopped
• 12 Spanish onion, coarsely grated
• 13 cup plain flour
• 14 teaspoon bicarbonate of soda
• 1 egg, lightly beaten
• 12 cup sesame seeds
• sunflower oil, for shallow-frying
• lemon wedge, to serve

1. Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant.
2. Cool.
3. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder.
4. Using a food processor, process chickpeas until finely chopped and almost a paste.
5. Transfer to a bowl, add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well.
6. Stir in flour, bicarbonate of soda and egg until well combined.
7. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat.
8. Place on a tray.
9. Cover and refrigerate for 1 hour (or overnight) to firm.
10. Pour oil into a large, deep frying pan until 5cm-deep.
11. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.
12. Serve with tarator sauce and lemon wedges.

cumin, coriander seed, chickpeas, garlic, coriander, mint, flat leaf parsley, onion, flour, bicarbonate of soda, egg, sesame seeds, sunflower oil, lemon wedge

Taken from www.food.com/recipe/chickpea-and-herb-falafel-268790 (may not work)