There are so many falafel recipes out there it’s a bit overwhelming. I’ve tried many over the years only to be disappointed by the mushy texture.

Most recipes call for tinned chickpeas but this recipe uses dried chickpeas that are soaked overnight in bicarbonate of soda, then drained and rinsed, but not cooked. The texture is amazing.

The flavour is herby and actually they are really quite easy to make. The cooked balls freeze well too, so you may as well make a double batch! Serve with pitta, tzatziki, hummus, salad and whatever else you like, but I guarantee you will eat one of the falafels before they get to the table!

FALAFELS

For the falafels
Makes about 20

250g dry chickpeas, soaked overnight with ½ tsp bicarbonate of soda
4-6 garlic cloves, peeled 
1 small onion, peeled and roughly chopped
30g flat leaf parsley, large stems removed and roughly chopped
30g fresh coriander leaves, large stems removed and roughly chopped
10g fresh dill, large stems removed and roughly chopped 
2 tsp ground cumin
2 tsp ground coriander
½ tsp paprika or chilli powder
½ – 1 tsp salt
1 tsp baking powder
rapeseed or sunflower oil for deep frying

Method

Drain and rinse the chickpeas. Combine the chickpeas with the garlic, onion, parsley and coriander leaves. Blitz in a food processor until roughly chopped, but not pulverized. The mixture should not be a puree, but should retain texture.  

Add the cumin, coriander, paprika, salt and baking powder. Pulse in the food processor until the dough starts to form a ball. Leave to rest in the fridge for 2-3 hours.  

Heat a deep fat fryer or half fill a large heavy-based saucepan or wok with rapeseed or sunflower oil to about 180°C.

Form the falafel mixture into small walnut sized portions using a scoop or your hands. When the oil is hot, drop in a falafel; if it starts to fall apart the oil may not be hot enough or may be too hot. Check the temperature. Cook about 5 or 6 at a time but do not overload the pan/fryer. Turn after about 3 minutes, then when golden on both sides remove and drain on kitchen towels.

The falafels can also be brushed with oil and baked at 200°C for 20 minutes, turning once or pan-fried with less oil, however, they are the most delicious when deep fried.

Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!

0 Comments

Submit a Comment

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Share this page:
FacebookTwitterPinterestLinkedInShare