Falafel

Homemade falafel is a real treat, try serving with hummus, tzatziki and crunchy lettuce in a warmed pitta bread.

Serves 4 people


 

  • 400 grams chickpeas (tinned or dry)
  • 2 medium onions, quartered
  • 2 garlic cloves, chopped
  • 1 bunch of parsley, washed with large stalks removed
  • 2 teaspoon(s) ground cumin
  • 2 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) baking powder
  • 0.5 teaspoon(s) salt
  • 0.25 teaspoon(s) pepper
  • Frying oil

 

  1. Put the chick peas into a large colander, rinse under the cold tap then put them in a large container and cover with cold water. Leave to soak overnight.
  2. Drain the chickpeas or beans well, and grind them to a fairly smooth paste in a food processor. You might need to do this in two or three batches. Turn them into a large bowl.
  3. Alternatively use tinned chickpeas as these have already been cooked.
  4. Process the onion, garlic, parsley, cumin, coriander, baking powder. Add to the bowl of chickpeas and combine thoroughly.
  5. Season with salt and pepper.
  6. Take walnut-sized lumps and make round, flat patties. Let the patties rest for about 10 minutes to preserve their shape.
  7. Heat oil 1 cm deep in a frypan and let it get very hot.
  8. Fry the patties on both sides until golden brown. (They can also be cooked in a deep fryer.)
  9. Place them on a plate covered with paper towels to absorb excess oil.
  10. Serve in pittas, wraps or as part of a salad.

Method

  1. Put the chick peas into a large colander, rinse under the cold tap then put them in a large container and cover with cold water. Leave to soak overnight.
  2. Drain the chickpeas or beans well, and grind them to a fairly smooth paste in a food processor. You might need to do this in two or three batches. Turn them into a large bowl.
  3. Alternatively use tinned chickpeas as these have already been cooked.
  4. Process the onion, garlic, parsley, cumin, coriander, baking powder. Add to the bowl of chickpeas and combine thoroughly.
  5. Season with salt and pepper.
  6. Take walnut-sized lumps and make round, flat patties. Let the patties rest for about 10 minutes to preserve their shape.
  7. Heat oil 1 cm deep in a frypan and let it get very hot.
  8. Fry the patties on both sides until golden brown. (They can also be cooked in a deep fryer.)
  9. Place them on a plate covered with paper towels to absorb excess oil.
  10. Serve in pittas, wraps or as part of a salad.

Ingredients

 

  • 400 grams chickpeas (tinned or dry)
  • 2 medium onions, quartered
  • 2 garlic cloves, chopped
  • 1 bunch of parsley, washed with large stalks removed
  • 2 teaspoon(s) ground cumin
  • 2 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) baking powder
  • 0.5 teaspoon(s) salt
  • 0.25 teaspoon(s) pepper
  • Frying oil

 


This recipe uses chickpeas but any beans can be used such as kidney, butter or cannellini (dry then soaked or tinned)

NB: Uncooked falafel balls can be frozen. Make sure they are thoroughly thawed before frying.

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