Falafel
A simple falafel recipe made from chickpeas, herbs and spices blended together and pan-fried (or baked). They're crisp on the outside, soft on the inside and delicious!
Servings: 18 falafel
Ingredients
- 200 g dried chickpeas soaked overnight and rinsed throughly (see notes)
- 1 large onion roughly chopped
- 1 small bunch parsley
- 1 small bunch coriander (cilantro)
- 1 small green chilli finely chopped
- 3 garlic cloves crushed
- 1 tsp cumin
- 1 tsp sea salt
- ½ tsp ground coriander
- ¼ tsp cracked black pepper
- 2 tbsp chickpea flour
- ½ tsp baking powder
- Olive oil for frying
Serving suggestion
- Classic hummus
Instructions
- Place the chickpeas, onion, garlic, herbs, chilli and seasonings in a food processor and process until the mixture begins to come together (be careful not to over-process or you will end up with a very smooth mixture).
- Transfer the mixture to a large bowl with the chickpea flour and baking powder, and mix to combine. Cover and refrigerate for at least 30 minutes to firm up.
- Shape into 18 walnut-sized balls, or flatter patty shapes, using your hands or a falafel scoop (see notes).
- Heat a few tablespoons of the oil in a frying pan over medium-high heat. Pan-fry the falafel in batches for 2-3 minutes each side, or until golden and crispy. Transfer to a baking tray or plate lined with kitchen roll to absorb the excess oil. Serve immediately.
Notes
- To soak the chickpeas, place the dried chickpeas in a bowl and cover with double the volume of cold water and soak for at least 8 hours, or overnight. You can add a strip of kombu seaweed to help tenderise the chickpeas and improve digestion. Drain and rinse thoroughly.
- This falafel scoop is a game changer for making perfect falafel, I recommend investing in one if you plan on making falafel frequently.
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