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Spiced fresh herb and chickpea patties. For this recipe it is best to use dried chickpeas and soak them overnight, as the falafel will break up in the oil if you use tinned chickpeas.
Add chickpeas, water and baking soda into a bowl.
(Tip: Chickpeas should be fully submerged in water.)
Top up with water if necessary.
Cover with clingfilm and leave overnight.
Drain, rinse and pat dry.
Assemble the Food Processor attachment.
Fit the Knife Blade.
Add fresh parsley, coriander, dill, onion, garlic cloves, salt, black pepper, ground cumin and coriander 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.
Fit the Mixer bowl.
Fit the Creaming Beater.
Add sesame seeds and baking powder 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.
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
Spiced fresh herb and chickpea patties. For this recipe it is best to use dried chickpeas and soak them overnight, as the falafel will break up in the oil if you use tinned chickpeas.
Add chickpeas, water and baking soda into a bowl.
(Tip: Chickpeas should be fully submerged in water.)
Top up with water if necessary.
Cover with clingfilm and leave overnight.
Drain, rinse and pat dry.
Assemble the Food Processor attachment.
Fit the Knife Blade.
Add fresh parsley, coriander, dill, onion, garlic cloves, salt, black pepper, ground cumin and coriander 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.
Fit the Mixer bowl.
Fit the Creaming Beater.
Add sesame seeds and baking powder 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.
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