Falafel Recipe

Auto Draft

C’mon, we all love them, don’t we? Have a go at making them today. They are a little time consuming, but it’s worth it, I promise. Although they are fried in oil they still remain fresh and light accompanied by a selection of salads or dips.

You will need…

500g dried chickpeas (soaked in water overnight)

1 sliced onion

5 cloves of garlic chopped

2 tbsp plain flour

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp turmeric

1/4 tsp cayenne

1 tsp black pepper

1 bunch of fresh parsley (finely chopped)

1 bunch of fresh coriander (finely chopped)

2 tsp of salt

oil for deep frying

Start by draining and rinsing the chickpeas, place in a food processor along with the rest if the ingredient (not the oil for frying). Pulse until it resembles a rough paste, then tip into a bowl.

I like to use a mould when shaping my falafel, it makes life a bit easier, and they all end up the same size. I usually use something like a small ladle or anything of a similar size in the kitchen.

Once you’ve found your mould you can start shaping your falafel mix. It’s easy, just fill your mould with the falafel mix, making sure you press down the mix into the mould to ensure holds together, then gently remove it from the mould and place in a backing tray or plate, repeat until all the mix is gone. Put the falafel in the fridge for 15minutes to firm up.

After 15 minutes heat the oil in a pan/deep fat frier to a medium heat, then drop a few falafel I yo the hot oil, fry until golden. You may have to stir them around a little with a slotted spoon to ensure they cook evenly. When golden brown remove from the oil with a slotted spoon and drain on kitchen paper. Repeat until all are cooked.

Serve with a selection of dips and salads, these ones were accompanied with tahini yogurt, roast cauliflower/carrot/olive salad, aromatic tabouleh and sumac, lush!

Speak soon,

Dixie xx

Leave a Reply

Your email address will not be published. Required fields are marked *

Your item has been added to your shopping basket.