I did a Trade School Norwich class last year on Victorian Parlour Games (It was more popular than you might think). Trade School operates on a barter system. Students pay for classes with bartered items requested by the teacher. No money changes hands. For me, this is truly part of the Sharing Economy. I asked for several things including fresh nuts, clothes for an 11 year old boy and for students' favourite recipes. This is one of them and thank you to the student who painstakingly wrote out the recipe in lovely copperplate writing and richly decorated. I love Falafels and they go really well with the Rice and Kale dish I noted down in Day 2.
1 can of chickpeas
1 large chopped onion
2 chopped cloves of garlic
3 tbsps chopped fresh parsley
1 tsp of ground coriander
1 tsp of ground cumin
2 tbsps of flour
Oil for frying
1. Place the chickpeas in a pan with some water and bring to the boil for 5 minutes. Then simmer on a low heat for one hour.
2. Drain and cool for 15 minutes.
3. Mix the chickpeas with the garlic, onion, coriander, cumin, flour seasoning (to taste) in a medium bowl.
4. Mash the chickpeas thoroughly. The result should be a thick paste.
5. Form the mixture into small balls (about the size of ping pong balls). Slightly flatten.
6. Fry in 3-4cm of oil. Turn so that both sides are golden brown.