Fabulous Falafel

IMG_0577My mom and I get together every so often for what we call a “test kitchen”. This is when we try out new and scary recipes, in the safety of each others company. And then invite our families over to be the guinea pigs.

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I will admit that I have been mildly terrified of making falafel, due to the fact that when I bravely attempted them a few years back, they all ended up in the trash, and that was a good thing for the general safety of my family! I found myself in a predicament because I am an ardent fan of falafel and generally think that it is an unsung hero in the food world. It’s hard to find great falafel unless you make it yourself. This recipe restored my faith again, and thankfully so. Don’t bother using canned chickpeas, it’s just not the same, trust me! They are pleasurable in all kinds of versions; I personally like a falafel salad with tzatziki and hummus. Oooh … hummus, I can’t get enough of the stuff! I have mastered the perfect hummus, but that’s for another blog.

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Ingredients – Make about 25 balls

  • 250g dried chickpeas
  • ½ white onion – finely chopped
  • 2 cloves garlic- crushed
  • ½ tsp. cayenne pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 tbsp. finely chopped Italian parsley
  • 2 tbsp. finely chopped coriander
  • ½ tsp. baking powder
  • 1 ½ tbsp. plain flour
  • ½ tsp. salt – to taste
  • 1 ½ tbsp. water
  • Sunflower oil – for frying

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Recipe –

  • Soak the chickpeas overnight in cold water, with twice as much cold water
  • Once soaked, drain
  • Put the chickpeas in a blender and blitz until it resembles a crumb texture (don’t blitz until pasty)
  • Add the onions, herbs, spices and salt and pulse, just until combined
  • Add the baking powder and flour and pulse a few times
  • Add the water and pulse
  • The mixture should be fairly moist but not smooth

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  • Heat a heavy based pan with sunflower oil about 8 cm up the sides
  • Wet your hands and roll the mixture into balls, any size you like. Keep your hands wet for this process
  • Fry in batches for about 4 – 5 minutes until golden brown and cooked, turn them around half way through
  • Once cooked drain on paper towel and squeeze some lemon on them
  • Eat immediately

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Dee’s notes –

  • The chickpeas are not cooked before. They will cook when you fry them
  • Eat with plenty hummus and tzatziki, pita or flat breads (see my blog for the recipe) and a nice salad
  • It’s also nice to serve them on a bed of hummus, sprinkled with olive oil and cayenne pepper. Add some Italian parsley to garnish

 

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