Falafel

Spiced fresh herb and chickpea patties. For this recipe it is best to use dried chickpeas and soak them overnight instead of tinned chickpeas, as the falafel will break up in the oil and fall apart if yo...
Ȑ
Difficulty
Low
ȑ
Time
110 min
&
Author
Sophie Meechan
lorem ipsum

Ingredients

Servings: 4
Makes: 20

250 g dried chickpeas
  water
0.5 tsp baking soda


30 g fresh parsley
10 g coriander
10 g dill
1  onion
3  garlic cloves
  salt
  black pepper
1 tbsp ground cumin
1 tbsp ground coriander


2 tbsp sesame seeds
1 tsp baking powder


  vegetable oil


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

Spiced fresh herb and chickpea patties. For this recipe it is best to use dried chickpeas and soak them overnight instead of tinned chickpeas, as the falafel will break up in the oil and fall apart if yo...
Ȑ
Difficulty
Low
ȑ
Time
110 min
&
Author
Sophie Meechan
lorem ipsum
Servings:4
Makes:20

Ingredients


250 g dried chickpeas
  water
0.5 tsp baking soda


30 g fresh parsley
10 g coriander
10 g dill
1  onion
3  garlic cloves
  salt
  black pepper
1 tbsp ground cumin
1 tbsp ground coriander


2 tbsp sesame seeds
1 tsp baking powder


  vegetable oil

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

Notes