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
- 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.
- 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.
- Alternatively use tinned chickpeas as these have already been cooked.
- Process the onion, garlic, parsley, cumin, coriander, baking powder. Add to the bowl of chickpeas and combine thoroughly.
- Season with salt and pepper.
- Take walnut-sized lumps and make round, flat patties. Let the patties rest for about 10 minutes to preserve their shape.
- Heat oil 1 cm deep in a frypan and let it get very hot.
- Fry the patties on both sides until golden brown. (They can also be cooked in a deep fryer.)
- Place them on a plate covered with paper towels to absorb excess oil.
- Serve in pittas, wraps or as part of a salad.
Method
- 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.
- 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.
- Alternatively use tinned chickpeas as these have already been cooked.
- Process the onion, garlic, parsley, cumin, coriander, baking powder. Add to the bowl of chickpeas and combine thoroughly.
- Season with salt and pepper.
- Take walnut-sized lumps and make round, flat patties. Let the patties rest for about 10 minutes to preserve their shape.
- Heat oil 1 cm deep in a frypan and let it get very hot.
- Fry the patties on both sides until golden brown. (They can also be cooked in a deep fryer.)
- Place them on a plate covered with paper towels to absorb excess oil.
- 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.