Moroccan Falafel Balls

Makes: 17

Time: 35 minutes

Ingredients

  • 30g dried bulgur wheat

  • 1 400g tin of chickpeas, rinsed and drained

  • 1 large garlic clove, peeled

  • 1 thumb sized piece of fresh ginger, peeled and grated

  • 20g fresh coriander

  • 6 soft dried apricots

  • 2 dates, deseeded

  • 1/4 tsp ground cinnamon

  • 2 tsp sweet paprika

  • 2 tsp ground cumin

  • Pinch of salt and pepper

Method

  1. Pre-heat the oven to 180°C (fan).

  2. Cook the bulgur wheat as per the packets instructions.

  3. Add to a food processor along with the remaining ingredients.

  4. Blitz until roughly blended, then transfer to a bowl.

  5. Divid into 17 balls (each ball will be about 1 dsp of mixture).

  6. Bake in the oven for about 25 minutes, turning over carefully after about 20 minutes.