Felafel

Felafel

By
From
Alimentari
Makes
10-12
Photographer
Lauren Bamford

It surprises me when I walk into wonderful delis and cafés and see trays of cooked felafel sitting in the cabinets. Felafel is a delight that definitely needs to be cooked and then eaten immediately to really get the best out of those golden, crunchy, slightly spicy, nutty little nuggets. My mum’s felafel have graced our menu from day one and, I’m proud to say, served as they should be: cooked fresh to order.

Ingredients

Quantity Ingredient
200g dried chickpeas, washed and drained
200g dried split broad beans, washed and drained
1 large onion, quartered
4 garlic cloves, roughly chopped
1 bunch coriander, including stalks, roughly chopped
2 teaspoons salt
1 teaspoon red chilli powder
1 teaspoon see method for ingredients
1 teaspoon ground cumin
canola or sunflower oil, for deep-frying

Method

  1. Place the chickpeas and broad beans in a bowl, cover with cold water and soak overnight. Drain and rinse well.
  2. Place about 2 cups of the chickpea and broad bean mix in a food processor along with the onion, garlic, coriander, salt and spices and blend until combined and smooth. Transfer to a large bowl. Blend the remaining chickpeas and broad beans until combined but still a bit chunky. Add to the bowl with the already-blended ingredients and mix in by hand.
  3. Roll the felafel mixture into golf ball-sized balls using the palms of your hands. Gently flatten the balls slightly to form rounds about 2 cm thick.
  4. Heat the oil in a deep-fryer, or in a medium-sized saucepan over high heat, until it reaches 175°C or until a cube of bread dropped into the oil turns brown in 20 seconds. Fry the felafel in batches for 3–4 minutes, until crisp and golden. Drain on paper towel.
  5. We serve these in a wrap, but you can serve as part of a mezze platter or with a side of houmous and a garden salad.
Tags:
alimentari
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