Falafels

We know there are heaps of falafel recipes out there (some that are probably far better than ours) but we've experimented and came up with a version that we love. These are crispy on the outside but soft and crumbly on the inside - just perfect. We also chose to fry them in less oil, so the texture was more crumbly, but if you prefer a more even crunch on the outside then deep fry them (fill a deep frying pan 2/3 way with a lighter oil such as rice bran or sunflower). We recommend serving these bad boys with copious amounts of good quality dip (hummus, Baba Ghanoush or vegan labneh), Fattoush salad, Zaatar bread and Mujadara; but they are equally good on their own. So try making these at home, we promise it's so worth it!

Serves 4 / Makes approx. 18 falafels

Equipment needed: Food processor

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Ingredients:

• 1 and 1/4 cups dried chickpeas, soaked in 4 cups filtered water overnight

• 1/2 a red onion, finely chopped

• 2 cloves of garlic, crushed

• 3/4 cup fresh coriander, finely chopped

• 3/4 cup fresh parsley, finely chopped

• 1/2 lemon

• 1/4 tsp cayenne pepper

• 1 tsp cumin

• 1/2 tsp sumac

• 1/2 tsp baking powder

• 2 tbsp plain flour (use chickpea flour for GF)

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp water

• Olive oil for frying

• Sesame seeds

Method:

1. Bring a pot of water to boil and cook the soaked chickpeas for 15 minutes or until tender (not soft).

2. Once cooked, drain (keep aquafaba for other recipes!) and add the chickpeas to a food processor as well as the onion, garlic and fresh herbs.

3. Blitz/pulse these ingredients until you get a crumbly mixture, not paste (you may need to scrape down the sides so it all pulses evenly).

4. Transfer the contents of the food processor to a mixing bowl. Add the remaining ingredients (except oil and sesame seeds) and mix with your hands until you can form a patty/ball. If the mixture is still too crumbly and you can't form a patty, add a touch more water.

5. Heat a medium non-stick frying pan on the stove, adding enough olive oil to cover the bottom of the pan.

6. Roll out a heaped table spoon of the mix in your hands and flatten it a little so it forms a miniature patty. Coat the falafels in some sesame seeds by slightly pressing them down in a bowl. Set aside on a wooden board and repeat for the rest of the mix.

7. Add the falafels to the hot oil, making sure not to over crowd the pan (max 5 at a time).

8. Fry on a medium heat for about 3 minutes on each side or until golden. Be gentle when turning them - use a thin spatula.

9. Once cooked, transfer to a plate with some paper towel to drain any excess oil.

10. Serve fresh and enjoy!

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