I am a real sucker for falafel. Whether they are made from broad beans or chickpeas I can't resist a well made falafel wrap with all the salady saucey trimmings. I've attempted to make them a few times before and had only ever had limited success. But that was until I stumbled across this awesome recipe from the wonderful Ottolenghi in his Jerusalem book. I serve mine with turkish flat bread, finely sliced red cabbage, carrot and onion, a few bits of sliced tomato then some tahini and or chilli sauces. Always a household favourite an worth the effort. Seriously - I doubt you'll ever have had falafel as good as this made at home.
250g dried chickpeas, soaked in water overnight
small bunch of flat leaf parsley, coriander or any mixture, finely chopped
1/2 medium onion, finely chopped
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp ground cardamon
1/2 tsp salt
1 1/2 tbsp plain flour
1/2 tsp baking powder
3 tbsp water
Oil for deep frying
- Put the soaked chickpeas, onion, garlic and fresh herbs in a food processor and pulzerise until it is evenly mixed and is starting to come together but not mushy or like a paste.
- Add the dried spices, water, flour and salt then put on full power for another minute or so or until everything is thoroughly combined and holds together.
- Transfer the mixture to a bowl, cover then leave to chill in the fridge for at least an hour or until ready to use. I often put the mix together in the morning then cook it up in the evening.
- When you're ready to cook preheat your oil in a suitable cooking device ( I use a large wok) to a medium temperature. Check the temperature by dropping a small amount of the mixture to see if it sizzles.
- Using either a couple of table spoons or a small ice cream scoop form the mixture into small falafel balls and place carefully into the oil. Cook until golden on all sides about 3-5 minutes then remove carefully with a slotted spoon and place on kitchen paper to drain of excess oil.