Recipe…i’ve finally cracked it! Perfect falafel

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I love Middle Eastern food and one of my most frequently made staple snacks (mostly because the kids love it to) is falafel.

Falafel originated in Egypt and is another one of those recipes that varies wildly, although like many does have some basic principles.

Many seem to use broad beans although I prefer to make them with just chick peas.  In Ottolenghi and Tamimi’s book Jerusalem (Ebury) they recommend using only one clove of garlic..while other recipes use up to six! During wild garlic season I use a handful of this instead, but otherwise I would use about 3-4. I like a good hit, but not so I OD on it.

Cumin is the standard spice in most recipes and I don’t differ in that respect. A good teaspoon or two is enough for me along with a handful of fresh flat leaf parsley and a handful of coriander.

Some recipes use onion or spring onion but I like to use a small red onion…its sweeter and varies the flavour.

The mixture should be roughly blitzed in a food processor. A good sturdy model is essential. In the past my attempts to make perfect falafel with a small domestic food processor proved futile.  My all singing all dancing Magimix 5200XL is the best machine I have ever used for the job…no amount of chickpeas can daunt it!

Once ingredients have been blitzed I, like Ottolenghi and Tamimi, add a teaspoon baking powder and a spoon full of flour and leave it to rest in the fridge (I have to say I don’t always leave the mix for an hour though).I roll the balls in sesame seeds which give a nice finish and lovely crunchy texture when deep-fried.

The Perfect Falafel Recipe

Ingredients
500g chickpeas, soaked overnight with half a teaspoon bicarb of soda

3-4  garlic cloves, crushed or a handful of wild garlic leaves

a small red onion, chopped finely

a handful of fresh coriander leaves, chopped

a handful of flat leaf parsley, chopped finely

1 teaspoon ground cumin

1 teaspoon salt

a sprinkle of paprika

1 teaspoon baking powder

1 tbsp plain flour

sesame seeds for rolling the balls in

vegetable oil for deep-frying

Combine the drained chickpeas with the garlic, onion, parsley and coriander leaves. Blitz in a food processor until roughly chopped.The mixture should not be a puree, but should retain texture.  Add your spices, baking powder, flour, salt and about four tablespoons of water. Leave to rest in the fridge for up to an hour.

Either heat up a deep fat fryer (which is safest) or half fill a large heavy-based saucepan with vegetable or sunflower oil.

Form the falafel mixture into small golf ball sized portions and roll in sesame seeds. When the oil is hot drop in falafel carefully.

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Don’t overload the pan/fryer…cook about 5 or 6 at a time then when golden remove and drain on paper towels.

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5 Comments

Filed under home cooking, middle eastern food, Recipes, seasonal food, vegan cookery, vegetarian dishes

5 responses to “Recipe…i’ve finally cracked it! Perfect falafel

  1. Pingback: …hello 2014!..Favourite recipes and future plans | Moel Faban Suppers

  2. jmk

    try a meat grinder instead of food processor.

    Liked by 1 person

  3. Daniel

    How do you prevent them from being raw inside?This always happen to me, they still have that raw garbanzo tastr in the center. Thanks!

    Liked by 1 person

    • Hi Daniel, sorry for the delay in responding, I was off the blog last year working on other projects. Now I’m back! I stop my falafel being raw by keeping them fairly small and flattening them slightly before cooking. Make sure the oil is very hot and cook well! Thanks Denise

      Like

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