Falafel
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 falafel approx
Ingredients
  • 1 cup (250g) dried chickpeas
  • ¾ cup flat leaf parsley
  • ¾ cup coriander (cilantro)
  • ½ brown onion, roughly chopped
  • 3 cloves of garlic
  • 1½ tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 5 tbsp flour, approx
  • 1 tsp baking powder
  • oil, for frying
Instructions
  1. Place the chickpeas in a large bowl and cover with cold water. Discard any that float. The chick peas will more than double with soaking so make sure there is at least 7cm of water above the chick peas. Soak overnight.
  2. Drain the chickpeas and pick out any loose skins. Put the chick peas, parsley, coriander, onion, garlic, cumin, ground coriander and salt into the bowl of a food processor and blitz until very finely chopped.
  3. Sprinkle over the flour and baking powder and then pulse to combine. You want a mixture that will hold together when you press it into a ball shape, and that doesn’t stick to your hands. If the mixture won’t hold, add more flour 1 tbsp at a time until it does.
  4. Take tablespoons of the falafel mixture and shape into slightly flattened balls. Lay the balls on a baking tray lined with greaseproof paper and refrigerate until ready to cook. You can cook them straight away if you like but they will hold together much better if they’ve had a couple of hours in the fridge to set first.
  5. Heat 2 cm of oil in a large, heavy based pan over a medium heat. Carefully place the falafel balls into the oil and gently fry for 5-6 minutes on each side until golden and crisp. Drain on paper towels and serve warm.
Recipe by The Fare Sage at https://www.thefaresage.com/falafel/