Falafel
Ingredients
250 g dried chickpeas
water, enough to cover chickpeas
0.5 tsp baking soda
30 g fresh parsley
10 g coriander
10 g dill
1 onion, trimmed, peeled, quartered
3 garlic cloves, peeled, halved
salt, as needed
black pepper, as needed
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp sesame seeds
1 tsp baking powder
vegetable oil, or sunflower oil as needed for frying
Instructions
STEP 1/4
Add ingredients 1 into a bowl
Chickpeas should be fully submerged in water
Top up with water if necessary
Cover with clingfilm and leave overnight
Drain, rinse and pat dry
STEP 2/4
Assemble the Food Processor Attachment
Fit the knife blade
Add ingredients 2 into food processor bowl
Use the pulse function in 3-4 short bursts until roughly chopped
Add the drained, soaked chickpeas into the food processor bowl
Use the pulse function in 3-4 short bursts until coarsely chopped
Transfer mixture into a large mixing bowl
Refrigerate for a minimum 1 hour
STEP 3/4
Fit the mixer bowl
Fit the creaming beater
Add ingredients 3 into the mixer bowl
Transfer the chilled chickpea mixture into the mixer bowl
Mix on speed 1 for 30 seconds until fully combined
Roll the mixture into 20 x 5 cm balls and place on a large baking tray
Place the tray into the freezer for 20 minutes to allow the falafels to firm up
STEP 4/4
Add the oil to a large saucepan
Heat the oil until it reaches 180 C
Carefully fry falafels in batches – around 4 at a time
For 3-5 minutes until brown and crispy
Remove with a slotted spoon
Drain and place on kitchen towel to remove excess oil
Serve
Falafel
Ingredients
250 g dried chickpeas
water, enough to cover chickpeas
0.5 tsp baking soda
30 g fresh parsley
10 g coriander
10 g dill
1 onion, trimmed, peeled, quartered
3 garlic cloves, peeled, halved
salt, as needed
black pepper, as needed
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp sesame seeds
1 tsp baking powder
vegetable oil, or sunflower oil as needed for frying
Instructions
STEP 1/4
Add ingredients 1 into a bowl
Chickpeas should be fully submerged in water
Top up with water if necessary
Cover with clingfilm and leave overnight
Drain, rinse and pat dry
STEP 2/4
Assemble the Food Processor Attachment
Fit the knife blade
Add ingredients 2 into food processor bowl
Use the pulse function in 3-4 short bursts until roughly chopped
Add the drained, soaked chickpeas into the food processor bowl
Use the pulse function in 3-4 short bursts until coarsely chopped
Transfer mixture into a large mixing bowl
Refrigerate for a minimum 1 hour
STEP 3/4
Fit the mixer bowl
Fit the creaming beater
Add ingredients 3 into the mixer bowl
Transfer the chilled chickpea mixture into the mixer bowl
Mix on speed 1 for 30 seconds until fully combined
Roll the mixture into 20 x 5 cm balls and place on a large baking tray
Place the tray into the freezer for 20 minutes to allow the falafels to firm up
STEP 4/4
Add the oil to a large saucepan
Heat the oil until it reaches 180 C
Carefully fry falafels in batches – around 4 at a time
For 3-5 minutes until brown and crispy
Remove with a slotted spoon
Drain and place on kitchen towel to remove excess oil
Serve