Falafel
Middle Eastern · Snack · 40 min · 4 servings
Ingredients
- 250 g dried chickpeas
- 110 g onion
- 9 g garlic
- 30 g parsley
- 20 g fresh coriander
- 3 g cumin
- 3 g ground coriander
- 1 g cayenne
- 4 g baking powder
- 20 g flour
- 6 g salt
- 60 g sunflower oil
Instructions
- Soak the dried chickpeas in plenty of water for at least 12 hours, then drain and pat dry. They are used raw, not boiled.
- Roughly chop the onion and garlic. Strip the thick stalks from the parsley and fresh coriander.
- Pulse the chickpeas, onion, garlic, parsley and coriander in a food processor, scraping down the sides, until the mixture looks like coarse sand; do not purée it.
- Add the cumin, ground coriander, cayenne, salt, baking powder and flour and pulse briefly to combine. Chill the mixture for 30 minutes.
- With damp hands, shape walnut-sized balls and flatten them slightly.
- Heat the sunflower oil in a deep pan over medium-high heat and fry the falafel in batches for 4-5 minutes in total, until deep golden on all sides. Drain on paper towels and serve hot.
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