Falafel

Recipe from: chichoskitchen
Image Credit: Cherine

Falafel

“I cannot say enough about falafel; those gloriously seasoned fried balls are a staple of Middle-Eastern food. Falafel is thought to be originated from Egypt, where the dish is widely known as ta'amiya in the Cairo dialect.” Cherine

Ingredients:

(Makes 14 falafel)

400 g (14 oz) chickpeas, soaked overnight

3 tbsp roughly chopped fresh parsley

3 tbsp roughly chopped fresh coriander

3 garlic cloves, peeled and crushed

1 large onion, chopped

½ tsp ground coriander

½ tsp ground allspice

½ tsp ground cumin

½ tsp cayenne pepper

½ tsp ground black pepper

1½ tsp salt

3 tsp plain flour

½ tsp baking powder

Vegetable oil (for deep frying)

Tahini sauce (Tarator):

1 lemon, juiced

85 ml (5½ tbsp) water

125 ml (8½ tbsp) tahini (sesame paste)

1-2 cloves garlic, crushed

Salt

Preparation:

Soak beans in water for 24 hours, and then drain well.

In a food processor, mix chickpeas, onion, garlic, spices, herbs and rind until a fine paste 

forms.

Stir through flour, baking powder, and salt.

Refrigerate until chilled (15 minutes), and then roll the mixture into walnut-sized balls.

Preheat oil in a deep-fryer or large deep-sided saucepan.

Deep-fry falafel in batches, turning occasionally until golden and cooked through (3-5 

minutes), remove with a slotted spoon, drain on absorbent paper and keep warm.

Serve with a tahini sauce, pickled chillies, parsley, mint, tomatoes and flat-bread.

For the tahini sauce, alternately add lemon juice and water to the tahini until it has a creamy, yogurt-like consistency.

Add the garlic, and season with salt to taste.

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