This easy BCO falafel recipe adds a twist on tradition by incorporating Banhoek Chilli Oil into the mixture, for the perfect bite of flavour! ✨
Ingredients:
- 1 can of chickpeas, drained and mashed
- 1 cup parsley, chopped no stems
- 3 garlic cloves, chopped
- 3 tbsp cumin powder
- 1 tsp salt
- 2 tbsp cornstarch or 1 tbsp flour
- ½ tsp bicarbonate of soda
- 1 tsp Banhoek Chilli Oil
Method:
- In a big bowl, place the mashed chickpeas and all the dry ingredients together. Mix until well combined.
- Add the parsley and the Banhoek Chilli Oil and mix until combined. Start by making the falafels according to your preferred size.
- After the falafels are made, place them in the refrigerator for approx. 30 minutes.
- Deep fry in a pot with enough oil to cover the balls. Fry for 2 minutes, remove your cooked falafels and serve with tzatziki or tahini. drizzle over some Banhoek Chilli Oil for an extra bite of flavour! ?️?
