Chanukah inspiration

Ingredients:

125g dry chickpeas, soaked overnight (soaked weight should be around 250g)
125g peeled onion, roughly chopped
7g garlic
10g red chilli, roughly chopped 
30g parsley, stalks removed and roughly chopped
75g fresh coriander roughly chopped
11g falafel spice mix
4g table salt
8g baking powder

Method:

• Place all ingredients in a blender and blend until you have a relatively fine mix - you want the chickpeas to look like the texture of couscous. The mixture should come together nicely - if not, add a little water to bind.
• Form the mix in 35g balls. Heat 3 inches of vegetable oil in a saucepan to 180c. If you dont have a thermometer, you can tell when the oil is hot by dropping in a little pinch of the mix - if it sizzles, you are ready to fry. Deep fry the balls in small batches until golden brown - around 2-3 mins. Transfer to a plate with some kitchen towel, eat whilst hot! 
  
  More details about the Bubie here.