Chrissie Swan Instagram – So here it is. Felafel! Yes – this is a lot of felafel. Makes over 75 portions – I freeze the mix in 3 batches and cook fresh from defrosted. And it’s messy so I always make heaps at a time to avoid multiple cleanups! (Serve in a warmed pita with lettuce, tomato, cucumber, tahini, hummus, tzatziki, tabouli etc) Good luck! I make a batch with chickpeas + a sep batch with fava beans. 👗 @daughtersofindia WHAT YOU’LL NEED: 5 cups chickpeas or SPLIT fava beans 4 cups parsley (I like curly!) 3 cups coriander 30 cloves garlic (15 tablespoons minced – I use the stuff from the tub – couldn’t be bothered peeling and crushing that much garlic) White pepper 2 teaspoons Coriander 4 tablespoons Cumin 5 tablespoons Salt flakes two teaspoon Cayenne pepper 2 teaspoons 2 brown onions Rice bran oil to fry WHAT YOU’LL DO: DAY 1. Put your chickpeas/fava beans in a big bowl with heaps of water over it for 24 hours in the fridge – they will double in size. Do not use tinned! This step is a non-negotiable. Don’t be tempted! They become hommus! Don’t! DAY 2. Drain chickpeas/fava beans well and rinse. Divide into batches (a bit of garlic, some of the herbs, some of the onion etc) and get through each batch in your food processor until the mixture lumps together well when you try to make a ball. It is hard to over process it, easy to under process it! When you’ve done one lot, transfer it to a bigger bowl and keep adding to it until it’s all done. Mix through well with your hands until it’s universally green and lovely. Divide into 2 big ziplock bags to freeze for later. Put a third in a container to put in the fridge for tomorrow’s dinner. DAY 3. Get felafel out of the fridge and mix through half a teaspoon of bicarb soda with your hands. Heat a frypan with a good amount of rice bran oil (or similar – not olive oil though!) and make little balls – not rolling – just form them in your palm and shape with your fingers. I turn the heat down to medium/low. Keep doing this until you have a pan of bubbling felafel. Flip over with a big spoon and do the other side. When nice and brown and crispy transfer onto paper towel. Keep going until there’s no more felafel! SCOFF!