Falafel



Ingredients 13
Servings
Time Soaking and 1 hr refrigeration
  • 1
    small onion - chopped
  • 3
    cloves
    garlic - minced
  • 40
    ml
    chopped fresh parsely
  • 40
    ml
    chopped fresh coriander
  • 5
    ml
    salt
  • 10
    ml
    ground cumin
  • 5
    ml
    baking powder
  • 3
    ml
    harissa paste or chilli flakes
  • 60
    ml
    flour
  • 200
    g
    dried chickpeas
  • 10
    ml
    bicarbonate of soda
  • water
  • oil - for frying
 

Method

2-3 mins
 

Soak chickpeas in water and 10ml bicarbonate of soda overnight.

Rinse the soaked chickpeas in fresh water and place them in the bowl of a food processor along with the rest of the ingredients, except the oil.

Blend until a coarse, thick paste is formed. Transfer the mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Using a small ice-cream scoop or spoon, place equal size mounds of the mixture on a baking tray. Wet your hands slightly and shape all the little mounds into balls, pressing down on them slightly.Fry the falafels in batches for 2–3 minutes a side until golden brown. If they take less than 5 minutes to turn brown, your oil is too hot and the centre will still be raw.

Serve in a pita pocket with shredded lettuce, diced tomatoes, peppers and onion, hummus and tahini.

Brunch across 11 Countries by Alix Verrips is published by Human & Rousseau



ALSO TRY:

Broccoli and cauliflower falafels

Falafels with a herby yoghurt dip

Homemade falafel with grilled aubergine 


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