I have written the recipe out so many times, why oh why can I never find it when I need it. This is one of the recipes that inspired me to start my blog in the first place so I could not believe it when I realised I’ve not added it. So here goes:
Ingredients
250g Dried chickpeas, soaked for 24 hrs
1 Bay leaf
2 Garlic cloves
2 tsp Ground cumin
1 tsp Ground Coriander
1 Large bunch of coriander
1 Large bunch of flat leaf parsley
3 Spring onions
1/2 White onion
50g Chickpea flour
1 Egg, beaten
1/4 tsp Bicarbonate of soda
Sea salt & freshly ground black pepper
500ml Sunflower oil, or adjust the amount depending on the size of your frying pan
Method
Bring a pan with salted water and a bay leaf to the boil, cook the chickpeas for at least an hour or until they start to soften. Put 1/2 the chick peas in a food processor and blitz to a fine crumb.
Roughly chop the coriander & parsley and thinly slice the spring onions.
Crush the garlic cloves in a pestle and mortar with some sea salt.
Grate the onion (watch your eyes!) and add all the remaining ingredients to a food processor.
If your not using a food processor make sure you finely chop all the ingredients including the remaining chick peas and put in a mixing bowl.
Pulse the ingredients until combined but the mixture is still quite rough. Season well.
Shape the falafel into flat disks approximately 2cm thick.
Heat the oil in a frying pan (or use a deep fat fryer), when it is hot add the falafel, I cook about 5 at a time. Fry until golden brown and drain on some kitchen paper.
Serve with toasted pitta breads, salad, hummus and sweet pepper & chilli sauce sauce.
This recipe makes about 15 falafel. We normally greedily eat the first 2 out of the pan on their own and burn our mouths, but what I don’t use straight away I freeze. They make a great grab and go lunch, I just heat them up in the dreaded microwave at work.
