Falafels

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I love me a good falafel. Not sure how authentic this recipe is but it's a world away from the bland, dry dreck served at most kebab outlets. I pan fry them with oil, but you could probably deep fry with this recipe too. I don't have the equipment or the patience for deep frying.

You can probably get all the ingredients in one trip to the local supermarket. Failing that a healthfood or organics place will definitely be able to supply. Canned chickpeas are fine instead of home-cooked as long as they're of decent quality; they should have some body to them - not mushy. Tahini is optional as someone told me it is quite high in fat. I forgot to put it in the last batch and they turned out fine.

The uncooked mix freezes and defrosts perfectly so this is great as a quick and easy weekday meal.

Ingredients[edit]

  • 3 cups cooked chickpeas (or one 400g can)
  • Huge bunch of fresh parsley
  • 1/4 cup bulgar wheat (cous cous works very well as a substitute, or rice if gluten free)
  • 2 cloves finely chopped garlic
  • 1/4 cup flour
  • 1 tsp baking powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp tumeric
  • fresh ground black pepper
  • 1 tsp salt
  • juice of one lemon
  • 1/4 tsp chili powder or equivalent hot sauce
  • 1 tbs tahini (sesame paste)
  • 1 small onion, finely diced
  • oil for frying

Preparation[edit]

Ingredients, all present and correct. Those chickpeas are still warm from the pressure cooker.

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Put the bulgar wheat in double it's volume of boiling water and soak for 10 mins. Drain remaining water by pressing with spoon or using a fine sieve.

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Garlic. Note proper application of bash-with-knife technique and subsequent lack of finger-stink.

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Chickpeas, garlic and a shit tonne of parsley into the food processor, bypass the broken safety latch with an old bamboo skewer and blend until semi smooth - like crunchy peanut butter.

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Chop and very lightly fry the onion in a little oil - or just chop it super fine and add raw. I haven't decided which is better to be honest. Either works.

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Throw everything into a mixing bowl and combine. I added the chili sauce to the lemon juice before mixing to aid distribution and likewise dumped the spices onto the flour pile.

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Should come out a nice mustardy yellow colour with lots of parsley visible. It's OK if it's a bit moist so if it has turned out too dry to hold together, just add a splash of water and mix until the consistency is right.

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Put some wholemeal flour and sesame seeds in a saucer. Form patties from the mix and dab in flour.

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Fry in a little (or a lot) of oil.

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still frying...

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And serve.

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Usually I have them hot on fresh bread with butter and tomato sauce like the uncultured swine I am. But pita & salad greens are good too. Tabbouleh would be perfect. Also, this dish is begging for a nice set of sauces to accompany, ideally a cool yogurt based one (Tzatziki or Hummus) and some hot sauce.