Super Easy Falafel

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!”

Chefs Tip:

Freeze Herb Stalks – I always pick the leaves from parsley and coriander and chop these separately from the stalks which can be large and woody. I freeze the stalks in separate containers and use the stalks in curries, broths, stocks and pastes. Super handy!

What in the world is 3/4 Teaspoons?

3/4 Teaspoons is ONE 1/2 teaspoon PLUS ONE 1/4 teaspoons

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.

A wonderful addition to a mezze platter. They will be amazing with a bowl of hummus, quick pickle, flatbreads and a Middle Eastern inspired salad.

Food processor, medium saucepan to fry

• 250g dried chickpeas (soaked overnight in plenty water )
• 2 garlic cloves, minced
• 1 onion, finely chopped
• one big handful parsley, leaves only, finely chopped (see note)
• one big handful coriander, leaves only, finely chopped (see note)
• few sprigs mint, leaves only, finely chopped
• 1/4 teaspoon chilli flakes
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3/4 teaspoon bicarb of soda (see note)
• 1/4 cup sesame seeds
• 1 1/2 teaspoon salt
• sunflower oil for frying, about 2 cups

1. Drain the chickpeas, they should weight about roughly 500g once drained.
2. Add the chickpeas, garlic, herbs and onion to a bowl, combine. Add HALF the mixture into a food processor and blitz for about 2minutes, scraping the sides, until the mixture forms a paste and is mushy. Tranfer to a large bowl and continue with the other half of the mixture.
3. Add the chilli flakes, cumin, coriander and salt to the chickpea mixture. Using your hands, mix well to combine. Taste and season with a pinch more salt or spices if needed. (I did not have to)
4. Add the bicarb of soda and give the mixture a final mix to combine.
5. Add the sesame seeds to a medium baking dish.
6. Spoon about 2 tablespoons of chickpea mixture into your hand, roll into a ball and add to the sesame seeds, rolling the ball carefully to coat. Repeat until all the mixture is rolled. IF your balls feel ‘sticky’ you could have a little bowl of water at hand to keep your hands wet, this should help with the rolling. (I did not need to)
7. You can freeze the balls at this stage. (see introduction)
8. When ready to serve, fill a deep, saucepan (about 20cm wide) with enough oil so that it rises about 5cm up the sides. You don’t have to submerge the falafels, I find shallow frying is sufficient. The oil needs to cover the falafels about 2/3 up.
9. Heat the oil (clear the kitchen of any kids and animals!) on a medium-high heat and bring the oil to a temperature of 180/190c – the perfect frying temperature. To check if you have reached this, carefully add a piece of bread to the oil, if it sizzles at once – your oil is ready!
10. Carefully lower about 5/6 falafels at a time to the oil and fry in batches until golden, about 5 minutes, not any sooner as they need to cook all the way through. Use a slotted spoon to transfer the falafels to kitchen paper to drain, continue with the rest.
11. Serve at once.