Rev. Peanut's Firey Falafals

Firey Falafals:

Necessary Items:

250g of cooked chickpeas (female peas)

1 medium onion (a clairvoyant onion)

3 cloves of garlic

1 tablespoon of olive oil

The juice of 1 lemon

2 or 3 fresh chillies

12 fresh curry leaves (if you can get them. If not, don’t worry your pretty little head. Ain’t no big thang)

A handful of coriander leaves

A handful of flat leaf parsley

1 teaspoon of crushed cumin seeds

½ teaspoon of crushed coriander seeds

1 tablespoon of plain flour

Salt and pepper (Herbies)

Peanut oil

How to do it:

Finely chop the onion, garlic and chillies
Roughly chop the chickpeas, coriander leaves, parsley and curry leaves
Using a pestle and mortar, crush the coriander and cumin seeds. Crush it. Crush it real good.
Mix all the ingredients together in a bowl, cover with clingfilm and stick in the fridge for an hour.
When magically that hour is up, remove the mixture from the fridge. You will find that your wine glass is empty. Remedy this situation with immediate effect.
Using a tablespoon, scoop out spoonfuls of the mixture and form into little ping pong ball sized spheres. Under no circumstances should you attempt a game of ping pong at this point. Instead, place the spherical items on a lightly floured plate and squash them slightly.
Heat the peanut oil in a pan and shallow fry the falafals for about 2 minutes on each side.
Eat them. Eat them with tzatziki. That would be nice.