Recipe: Falafel


I love falafel, but I’ve always failed when making them before. No matter how hard I tried, no matter how disciplined I was in terms of leaving the things alone in the pan, I always ended up with varieties of mush – tasty mush, but not what I was after. I stumbled across this recipe for them when searching for a way of using chickpea flour instead of whole chickpeas. Typically, for my kind of internet search at least, it doesn’t involve chickpea flour, instead it uses raw, soaked chickpeas. I think this might be the key. The little balls held firm and didn’t fall apart when fried. Result!

I’ve kept the spicing light for these, as per the original recipe, but there’s no reason you can’t add a few bits of chilli and such like to the recipe. One practical thing to note, though, this is shallow frying, not just a splash of oil in the pan. You need to keep pouring the oil in until it covers the base of the pan. It doesn’t need more than that (it’s only a couple of millimetres), but any less will fail.

A yoghurt and mint sauce would go nicely with these, or, if you want to keep it vegan, a cucumber salad would be nice as well!

Falafel photo DSCN0766_zpsd84b42d5.jpg

100g chickpeas (dry weight), soaked overnight in water
1/2 red onion
2 cloves garlic
1 tsp ground cumin
1/2 tsp ground coriander
1/2 small bunch flat-leaf parsley
1 tbsp flour

Drain the chickpeas and put in the food processor with the rest of the ingredients.
Process until you have a quite a fine grained, dry mix.
Form into golf-ball sized balls. You should get about eight from this quantity of mix.
Leave them in the fridge for an hour or so to firm up.
When you are ready to cook, shallow-fry in a medium hot frying pan, turning over once one side is browned.
Serve, after draining on kitchen paper to remove the excess oil.

Serves 2

5 responses »

    • I was suprised how well these kept together. You still have to be careful with them, but nothing required to bind them apart from the ingredients themselves.

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