Crispy Homemade Falafel

Name: Crispy Homemade Falafel
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 250g dried chickpeas (do not use tinned); 1 small onion, roughly chopped; 4 garlic cloves; 1 cup fresh parsley; 1/2 cup fresh coriander; 1/2 cup fresh dill; 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp baking soda; 1 tsp salt; Neutral oil, for frying

25mPrep15mCook6ServesMediumDifficulty

Great falafel begins with dried chickpeas - never tinned. Soaked overnight and blitzed raw with a generous fistful of herbs, they fry up crisp on the outside and light as air within. This is one of those recipes where the right method makes all the difference.

VeganStreet FoodFriedDinner

Ingredients

●250g dried chickpeas (do not use tinned)
●1 small onion, roughly chopped
●4 garlic cloves
●1 cup fresh parsley
●1/2 cup fresh coriander
●1/2 cup fresh dill
●2 tsp ground cumin
●1 tsp ground coriander
●1/2 tsp baking soda
●1 tsp salt
●Neutral oil, for frying

Method

1
Soak the dried chickpeas in plenty of cold water overnight (at least 12 hours). They will double in size. Drain very well.
2
Add chickpeas, onion, garlic, herbs, spices and salt to a food processor. Blitz to a coarse, sandy paste - do not over-process.
3
Stir through the baking soda. Cover and rest in the fridge for 30 minutes.
4
Shape into small patties or balls. Wet hands help.
5
Heat oil to 175°C. Fry the falafel in batches for 3-4 minutes until deep golden and crisp.
6
Drain on paper towel. Serve hot in pita with tahini sauce, pickles and salad.

Teta's Tips

✦Tinned chickpeas will fall apart in the oil - dried, soaked chickpeas are non-negotiable.
✦Add the baking soda just before frying for the lightest texture.
✦Test-fry one falafel first. If it breaks apart, pulse the mix a little more to bind.

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From the cookbook