Failsafe falafel

These are brilliant, if I may say so myself!!! Who doesn’t like a little ball of chickpea goodness? Personally I do prefer mine with some yummy spices but these are pretty damn good compromise. You can make them into patties or balls of any size. Like all falafels, they’re best deep fried, but if formed into patties, they can be shallow fried successfully too.

 

2 cups chickpeas

2 cups celery leaf or celery stalk

6 spring onions roughly chopped

2 tsp salt

1/2 tsp citric acid

3 cloves garlic

good pinch saffron

3 tbsp tapioca flour

1/2 cup parsley (leave out if super sals sensitive and add extra spring onion)

Soak chickpeas in water overnight or all day. Drain and rinse before using. Place all ingredients into food processor and blitz until the mix resembles fine cous cous. Refrigerate for about an hour. Using wet hands, roll into balls or patties of desired size.  Deep fry in hot oil until golden.