- Dry fry the cumin, coriander and Crazy Jack seeds in a frying pan until fragrant. Grind in a pestle and mortar, then place in a food processor with the chickpeas, salt and pepper, baking powder, flour, chilli, garlic, parsley and lemon zest. Pulse to combine.
- Mould the mixture into about 24 small balls.
- Heat a little vegetable oil in a frying pan and fry the falafel, in batches, for about 3 minutes. Turn as you cook so that they colour evenly. Remove when golden and drain on kitchen paper.
- Serve the warm falafels with toasted pitta bread and a salad.
Ingredients:
Serves 4
2tsp cumin seeds
2tsp coriander seeds
2tsp Crazy Jack Pumpkin seeds
2tsp Crazy Jack Sunflower seeds
2x400g tins chickpeas, rinsed and drained
Salt and pepper
1 and a half tsp of baking powder
2tbsp plain flour
1 red chilli, deseeded and chopped
1 garlic clove, crushed
3tsp fresh flatleaf parsley, chopped
1 lemon, zest only
Vegetable oil, for frying
