Falafel Recipe by Cooking.Journey
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falafels
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Ingredients
- 500 grams dried chickpeas (about 17-18 oz)
- A bunch of fresh flat-leaf parsley
- A bunch of fresh coriander
- 5 garlic gloves smashed
- 1 small onion
- 2 table spoons ground coriander
- 1 teaspoon cumin
- 1/4 teaspoon chilli powder optional
- 1/4 teaspoon black pepper
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate soda
- 1 tablespoon sea salt
- 1 liter sunflower or vegetable oil for frying (about 4 cups)
- 2 tablespoons of olive oil to make the falafel mixture workable.
Ingredients
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Instructions
- First, soak the chickpeas in water for 10-12 hours. This is best done overnight as you do not have to wait for it.
- Drain the water then add all the ingredients in the food processor or preferably meat mincer to bind the mixture together really well. You might need to add a bit of water to help to do so.
- Blitz really well until you end up with a paste. At this stage, you can add 2-3 tablespoons of olive oil to make the paste workable and easy to hold shape.
- Shape your falafel into balls . Heat the oil in a deep pan over a high heat until very hot.
- Fry the falafel in batches of 5-6 at a time for 5 minutes roughly until it becomes chocolate brown and cooked on both sides .
- Enjoy your falafel by drizzling them with tahini sauce. Serve with warm pitta bread, salad, olives and pickles. Eat while still warm.
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