Falafel is one of the most popular recipes in the Middle East and we can see why. The delicious main is super easy to make. With chickpeas as a main ingredient, it’s a great source of protein.
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Time 0 Minutes -
Type Salad -
Difficulty Low -
Yeild 4
Note:
For perfect texture soak chickpeas overnight
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1. 1. Wash
Soak chickpeas overnight. Wash and drain.
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2. 2. Crush
In a powerful processor, mix the chickpeas (uncooked) along with the onions, garlic, parsley and fresh coriander. You can add a little water if the paste is too thick
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3. 3. Mix
Mix until you get a thick texture, then add the salt, ground cumin, black pepper, cayenne, bicarbonate and mix a little and let the mixture sit for 30 minutes.
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4. 4. Assemble
Form little balls with the mixture, adding breadcrumbs or flour if the "dough" is too watery.
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5. 5. Fry
Fry the falafels in plenty of sunflower oil over medium / high heat until golden brown (5-7 minutes). You can also bake them for a heathier alternative.
If you'd like to avoid using flour or breadcrumbs you can substitute it for oatmeal, or any gluten-free flour.
If you decide on baking the falafels, just preheat the oven to 200ºC or 390ºF and bake for 30-40 minutes (time can vary depending on the oven) or until golden brown on both sides. Turn them over half way through.
Falafel is best served with hot pita bread, hummus or tahini or salad.