Know Your Onions

I'm sure the internet will be relieved to know that the second batch of falafel was much more successful in terms of keeping its s*** together. It is hard to say exactly what was the definitive factor, as a number of things changed; the mixture had been in the fridge overnight, we added finely chopped onion, and we made the oil hotter. Based on this, We think we have figured out what to do next time. Recipe here.

Quick & Easy Falafel

1 large can of chick peas, drained
1 large clove of garlic
1 medium onion
5 tablespoons flour (I used semolina flour, but plain is fine)
Salt, pepper, cumin, coriander & other spices to taste.

Throw everything except the flour into a food processor and chop finely, but don't purée.
Add flour and work into moist dough.
Form into balls around about the size of a ping pong ball.
Deep fry with the oil at 180° for about 1 minute.
Drain and serve with pita breads, salad and sauces.
Warning: can cause extreme winds!

Notes: If time allows, chill the mixture before use. This also means that it's a handy one to prep in advance when expecting guests, or you want to leave something good in the fridge to have at the end of a long day!

A Falafel Lot Of Mess

Looking for a cheap but delicious way to stretch the contents of the store cupboards until pay day (<3), we thought we'd have a go at bunging together some falafel. Chick peas, onion, a little flour, some spices. No problem.
However..... at the last minute we realised we didn't have any onions left (it being the day before market) but we decided to plunge ahead anyway. Oops.
The first balls we tried in the deep fryer and they disintegrated completely. We then flattened the balls and tried them in a frying pan. Better, but not great.
It would seem that onions are essential for binding the balls! We will be retrying tonight, having bought some onions. Despite their dubious texture, they tasted great and will be even better, I am sure, with onions.
Now to find a 'volunteer' to clean the goop out of the fryer.........