Wicklewood's Crunchy Falafel (Gluten Free)

• 250 g chick peas, drained
• 2 cloves garlic, crushed
• 1 red chili, seeded and finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chopped of fresh mint
• 1 tablespoon chopped fresh parsley
• 2 spring onions, finely chopped
• 1 large egg, beaten
• seasoning
• sesame seeds, for coating
• sunflower oil, for frying

1. Place all the ingredients except the sesame seeds and oil in a food processer and blend until the mixture forms a coarse paste.
2. (If the mixture appears too wet, just chill for 30 mins.
3. ).
4. Roll the mixture into 12 balls and roll in the sesame seeds, coat well.
5. In a large frying pan heat about 200ml of sunflower oil and fry falafels in small batches, turning regularly for approximately 5 mins or until golden and crispy,.
6. Drain and serve warm with dips or with a mixed salad in warm pitta breads.

chick peas, garlic, red chili, ground coriander, ground cumin, mint, parsley, spring onions, egg, seasoning, sesame seeds, sunflower oil

Taken from www.food.com/recipe/wicklewoods-crunchy-falafel-gluten-free-446105 (may not work)