Falafel

AuthorGeo FoodsCategory

Ingredients

 250 g dried chickpeas or dried split broad beans
 ½ tsp bicarbonate of soda
 3 garlic cloves
 1 onion , roughly chopped
 1 leek , roughly chopped
 1 celery stick, roughly chopped
 1 small chilli , roughly chopped
 1 tsp ground cumin
 1 tsp cayenne pepper
 1 tsp sumac
 · handful chopped coriander
 · handful chopped parsley
 80 g gram flour
 100 ml vegetable oil

Preparation

1

Soak the chickpeas in cold water overnight. Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside. Add garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well. Heat oven to 110C. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties. Fry for two minutes each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads.

Related Recipes

Ingredients

 250 g dried chickpeas or dried split broad beans
 ½ tsp bicarbonate of soda
 3 garlic cloves
 1 onion , roughly chopped
 1 leek , roughly chopped
 1 celery stick, roughly chopped
 1 small chilli , roughly chopped
 1 tsp ground cumin
 1 tsp cayenne pepper
 1 tsp sumac
 · handful chopped coriander
 · handful chopped parsley
 80 g gram flour
 100 ml vegetable oil

Directions

1

Soak the chickpeas in cold water overnight. Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside. Add garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well. Heat oven to 110C. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties. Fry for two minutes each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads.

Falafel

Leave a Reply

Your email address will not be published.