Falafel
Crisp, herb-green falafel made from soaked dried chickpeas, deep-fried until deep brown and served with a smooth lemony tahini sauce.
Method
- 1
Drain the soaked chickpeas well, spread them on a clean towel and pat them dry.
- 2
Pulse the chickpeas, onion, 4 garlic cloves, parsley, coriander and chili in a food processor, scraping down often, until finely chopped like coarse sand but not a paste.
- 3
Add the cumin, ground coriander, salt and pepper and pulse a few times to mix.
- 4
Transfer to a bowl, cover and refrigerate so the mixture firms up.
- 5
Meanwhile, whisk the tahini, lemon juice, grated garlic and a pinch of salt. It will thicken, then loosen as you whisk in the cold water a spoonful at a time until smooth and pourable.
- 6
Heat the oil, at least 6 cm deep, in a large heavy pot to 175°C.
- 7
Stir the baking soda through the falafel mixture.
- 8
Shape the mixture into about 24 balls or small patties of roughly 30 g, pressing firmly so they hold together.
- 9
Fry 6 at a time, turning once, until deep golden brown and crisp.
- 10
Lift onto a wire rack, sprinkle with salt, and let the oil come back to 175°C before the next batch.
- 11
Serve hot in flatbread or on a plate with the tahini sauce, salad and pickles.
Notes
- Do not use canned or cooked chickpeas. They make a wet mixture that falls apart in the oil.
- Fry one test falafel first. If it breaks up, pulse the mixture a little finer or stir in 1 tbsp chickpea flour.
- The shaped, uncooked falafel freeze well. Fry them from frozen, allowing an extra minute.
Equipment
Food processor, Large heavy pot, Cooking thermometer, Slotted spoon, Wire rack