This is a quick easy cheats way to make Falafel, using all dry ingredients, no soaking or grating. To create texture in the absence of all the labour, it is essential to add baking soda and hot water because the bubbles make the mix lighter and less 'pastey'. When you quenelle it then the bubbles leave a rough edge on the falafel which crisps up beautifully.
1Combine all the dry ingredients in a bowl and stir in boiling water until a thick paste is achieved.
2Shape into quenelles with two spoons and drop into a deep fat fryer. Cook for 5-10 minutes, turning occasionally until golden brown.
3Serve in pitta or wraps with your favourite salad leaves and some humus. I personally recommend Rocket, Avocado, Coriander leaves, Alfalfa Shoots and Red Onion.
1 Cup of Gram (Chickpea) Flour
2 tea spoons of Hydrated Wild Garlic leaves (ground)