Falafel

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250g dried chickpeas
a medium onion, finely chopped (80g in total)
1 garlic clove, crushed
1 tbsp finely chopped flatleaf parsley
2 tbsp finely chopped coriander
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp baking powder
1 1/2 tbsp plain flour
about 750ml sunflower oil for deep-frying
1/2 tsp sesame seeds, for coating
salt

Don’t be alarmed about not boiling the chickpeas before they are blitzed into a falafel mix. This is part of the process. When frying falafel, it is important that they get just the right amount of time in the oil. If you don’t have an appropriate thermometer, assess the temperature of the oil by frying one falafel ball as instructed, making sure it takes the specified amount of time to cook through completely but without burning on the outside. Serve hot with pita bread, Tahini sauce (see page 298), chopped tomato and cucumber salad (see spiced chickpea and fresh vegetable salad, page 56), Zhoug (see page 301) and pickles (see pickled turnip and beetroot, page 307).

Serves 4, makes about 20 balls

(p 98, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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Perfect with

  1. Black sesame seeds

    A great and dramatic addition to salads, noodles and vegetables

    Black sesame seeds
    £2.80

  2. Ground cardamom

    The calm queen of spices, for sweet and savoury cooking

    Ground cardamom
    £3.25

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