Falafel is something I love beyond words, but it’s disappointing to find that most places serve really heavy, stodgy versions, even though they’re really tasty. I love falafels that are crispy on the outside, soft and moist on the inside tingling with spices and chilli, and my versions certainly do that. Perfect with some fresh herb slaw, tzatziki, hummus and flat bread!
250 g – dry chickpeas (soaked in water overnight)
1 tin – chickpeas
1 – Onions, finely diced
2 cloves garlic – puree
40 g – cornflour
1 – lemon juice and zest
1/4 bunch – washed chopped coriander
1/4 bunch – mint, chopped
1 – red chilli, diced with seed
1 tsp – each of cumin seed, coriander seed, fennel seed, Whole black pepper,
1 – egg
1 tsp – salt
3 tsp – sesame seed
1 tbsp – chopped ginger
Method: Drain the dry chickpeas and put them in a food processor. Blend until you have a coarse mixture. Now add the drained tinned chick peas and blend again. It should be a a mix of smooth paste and coarse chick peas. Take out in large mixing bowl.
Heat some oil in a pan and add the whole spices and sesame seed. When they start crackling, add to the chick pea mix along with all the other ingredients. Mix well. Shape into whatever size falafels you desire – I like mine looking like burgers, so that they can be lightly fried in a pan then finished in the oven.
Fresh Herb Slaw
Equal quantities (roughly)
Sliced red cabbage
Sliced red onion
Sliced green pepper
Picked parsley, mint and coriander
Squeeze of lemon juice
Sprinkled with a little salt and love.