I still remember this bursting with flavours, most amazing Falafel I have ever tastes while on paragliding holidays in Granada, Spain. Warm pita bread filled with mixture of fresh crunchy veg, salad and the perfect Falafel. Simply delicious! Ever since then I have been trying to re-create this taste in my homemade Falafel. Crunchy on the outside, soft and full of flavour on the inside. A bit crumbly, but only once you quash it. You have to try this recipe I developed, improved and tested many times! Still, can’t get enough of them!
Falafel is made of mixture of chickpeas, spices and herbs. Satisfying, nutritious, delicious. Chickpeas provide you with good source of protein and fiber and well as iron, calcium, potassium and vitamin B6.
150g of dry chickpeas
3-5 gloves of garlic
Small bunch of parsley
3 tsp of cumin
2tsp of ground coriander
1 tsp of salt
1/2 tsp of pepper
1/2 tsp of cayenne pepper
1 tsp of baking powder
1-2 Tbsp of flour
Oil for frying
Note: Do not use caned chickpeas for this recipe!
Place your chickpeas in a bowl and cover with water. Leave overnight. Chickpeas will “drink” some of the water by morning. Get rid of the excess water that is left and replace with fresh water. Leave for further 2h to soak.
Drain your chickpeas. Peel and roughly chop one onion and 3-5 garlic gloves. Chop the parsley (you can use stalks as well). Place chickpeas, onion, garlic and parsley in a food processor and wizz until the mixture is fine but not too mushy. You do not want hummus! It is good idea to do this in smaller batches if you have a small food processor.
Place all the processed mixture in a bowl. It’s time to add all the spices. Mix well and squash the mixture with a spoon while you are mixing. The chickpeas will become a bit more wet and that’s the moment to add your flour which will keep the mixture together. Baking powder will give the Falafel some lightness so I do recommend adding a small tea spoon at this point. Mix well.
Put a generous amount of oil in a frying pan. You don’t want the oil screaming hot but just hot enough to get a sizzle the moment your place them on.
In the meantime form rough balls or mini patties by squashing the mixture in your hands. I perfected the quenelle method (using 2 spoons) which I find easier but go for whatever you find best. It really does not matter what shape your Falafel will be.
They might feel as if they will fall apart but as soon as they hit the pan, they will become firm on the outside and hold the shape. My advice is to form your shape and place it directly onto a pan. Fry for about a minute on each side (or until they are brown on the outside).
I like to place mine onto an oven dish and stick them in a pre-heated oven (180 Degrees Celsius) for 5 min. It helps the crispiness and getting rid of any excess oil.
How to eat Falafel?
- Place it into a pocket of pita bread with some greens and dash of your favourite sauce
- Serve with your favourite grains and roasted vegetables
- Eat simply as a snack with some humus and carrot sticks
- Make patties bigger and serve as Falafel burger
- Add crumbled Falafel into your wrap
- Crumble onto a home made pizza
- Top up your soup with some crumbled Falafel for extra crunch
They are so versatile! You can freeze them or keep in the fridge for up to 5 days.