Authentic falafel
Traditionally, falafels are made with uncooked, pre-soaked chickpeas – so they are crunchy on the outside and soft on the inside. If you follow this basic authentic falafel recipe (which is vegan and gluten-free), you can’t go wrong really – but it’s important to rest the mixture for a couple of hours before cooking. This is the basic recipe – you can add other spices or veggies to the mixture, see how to make perfect falafels>>). Serve the falafels warm or at room temperature in flatbread or/and with a salad and a creamy tahini sauce or hummus.
Ingredients
Method
- Put the chickpeas in a large bowl and add plenty of water (they will double in size so add more water if necessary). Soak them overnight.
- The next day drain and rinse the chickpeas, then measure out 2.5 cups and put these into your food processor.
- Roughly chop the onion, garlic, parsley and add these to the chickpeas. Then add the chickpea flour, cumin, ground coriander, salt & pepper, cayenne and cardamom or turmeric. (If your food processor is small, toss everything a large bowl first, then divide the mixture into two-three portions before processing).
- Turn on the food processor and pulse until you get a coarse but sticky texture, resembling fine couscous. You’ll need to scrape the mixture down the sides of the processor occasionally.
- When you’re happy with the consistency (it should stick together) transfer it to a mixing bowl. Do the same with the other batches.
- Add the flax egg or egg (if used) and combine the mixture with a fork.
- Cover the bowl and chill for 1-2 hours.
- When you’re ready to cook the falafels take the mixture out of the fridge and add the bicarb if you like. Mix well. Using a Tbsp (or small ice-cream scoop), add a dollop into your hand and shape balls or patties with your hands. The size of the balls/patties is up to you – I like golf ball sized ones. If the mixture is not binding well, then add some more chickpea flour to it.
- Put the falafels on a plate. You should get between 15-20 falafels from the mixture.
- Fill a small saucepan with vegetable oil to a depth of 3cm or so. Heat the oil over medium heat then test with some crumbs. If it’s sizzling – then you’re ready to go.
- Carefully put 5-6 falafels in the oil and fry for 2-3 minutes, then turn them over and fry until golden brown all over. Using a slotted spoon, transfer them to a plate lined with kitchen paper towels.
- Remove any fried crumbs from the oil with the slotted spoon and repeat the above with the remaining falafels.