Falafel

Recipe from: 16 March 2015
recipes, vegetarian, pulses

Ingredients 19
Servings 24
Time 15 min + overnight soaking time

Ingredients

  • 250
    g
    dried chickpeas
  • 1
    medium onion, finely chopped
  • 1
    clove garlic, finely chopped
  • 1
    handful fresh parsley, roughly chopped
  • 1
    handful fresh coriander, roughly chopped
  • 1.5
    tsp
    ground cumin
  • 1.5
    tsp
    ground coriander
  • 1/2
    tsp
    salt
  • 1
    egg
  • 2
    Tbs
    chickpea flour
  • 1/2
    tsp
    baking powder
  • 750
    ml
    sunflower oil for frying
  • WHITE BEAN YOGHURT:
  • 1
    tin drained white beans
  • 1
    small clove garlic, finely chopped
  • 1/4
    cup
    full fat plain yoghurt
  • 2
    Tbs
    lemon juice
  • 2
    Tbs
    olive oil
  • sea salt and ground black pepper
 

Method

00:10
 

Soak the chickpeas overnight in cold water at least twice the volume of the chickpeas.
The next day, drain the chickpeas and place in a food processor with the onion, garlic, herbs, spices, salt and egg.
Pulse the mixture until just finely chopped and combined (not mushy or pasty).
Add the baking powder and and chickpea flour and mix until combined.
Place in the fridge for at least an hour.

While the mixture chills, make the white bean yoghurt by placing all the ingredients in the food processor and pulse until well combined.
Heat the oil in a medium saucepan (the oil must reach at least 5cm up the sides of the pan) and test if the oil is hot enough by dropping a small bit of mixture into the oil. The mixture must start to sizzle and fry immediately.
Wet your hands and press the mixture into balls about the size of a walnut.
Fry in the oil in batches for 6 – 8 minutes until well browned and cooked through.
Drain and serve while hot in a wrap or pita with the chopped tomato, parsley, sesame seeds and the white bean yoghurt.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
 
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Read more on: pulses  |  vegetarian  |  recipes
 

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