Falafel, a popular Middle Eastern street food, is a delicious and satisfying vegetarian dish made from chickpeas, herbs and spices. Crispy on the outside and tender on the inside, these falafel balls are perfect served with tahini sauce, in pita bread or on a fresh salad. This homemade falafel recipe brings the authentic flavours of the Middle East to your kitchen.
Ingredients:
- 1 cup dried chickpeas
- 1/2 small white onion, roughly chopped
- 4 cloves of garlic, coarsely chopped
- 1/4 cup fresh coriander, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 cup all-purpose flour
- Vegetable oil, for frying (6 to 8 cups)
- Tahini sauce, to serve
Method of cooking:
Place the dried chickpeas in a large bowl and cover with water. Leave to soak overnight or for at least 12 hours. Drain and rinse the chickpeas before use.
In a food processor, combine the soaked chickpeas, chopped onion, garlic, coriander, parsley, kosher salt, baking powder, ground coriander, ground cumin and flour.
Pulse until the mixture is well combined but still slightly coarse in texture. You may need to scrape down the sides of the food processor a few times to make sure everything is evenly mixed.
Using your hands or a small cookie scoop, shape the mixture into small balls or patties about the size of a walnut. Place on a baking sheet lined with greaseproof paper.
In a large, deep frying pan or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to make sure the oil is at the correct temperature.
Carefully add a few falafel balls to the hot oil, taking care not to overcrowd the pan. Fry until golden brown and crispy, about 3 to 4 minutes per side.
Using a slotted spoon, transfer the cooked falafel to a plate lined with kitchen paper to drain off any excess oil. Repeat with the remaining falafel.
Serve the homemade falafel warm with tahini sauce. They can be enjoyed in pita bread with fresh vegetables, on a salad or as part of a mezze platter.
