I LOVE falafels! They are the perfect finger food, crunchy, moorish, very ‘dip-able’ and the best ‘filling’ for flatbreads, pitas and salads. I normally us the ‘instant’ ones from Outcast Foods because they are so quick and delicious which means I can rustle them up for lunchboxes early in the morning.
SO these are not those ones, these are the ‘proper’ ones, the ones that you can serve to any friend that hails from the Middle East with pride! The hardest part is remembering to soak the chickpeas overnight, I promise, once you have done that, you can be munching on these in no time. There is ONE RULE though, Don’t fry them until you want to eat them! Fry, eat, YUM!
Getting ahead: The falafels can be made a day in advance up to the point just before frying them. You can freeze these just before frying for a quick throw together mezze platter.
Makes about 14 good size falafels.