There are so many variations of falafel, and although it is thought to have originated in Egypt, it is now also a national dish in Palestine and Israel, and is popular throughout the Middle East.
This recipe really captures the true essence of falafel, and is a staple for us – packed with protein, and with delicious spicy undertones.
It also freezes wonderfully – just be sure to first place them in the freezer on a pre-greased baking tray for a couple of hours, leaving space between each ball, before storing them in a freezer bag.
Makes around 20 balls /4 portions
1 Tbsp fresh coriander
1 Tbsp fresh parsley
2 cloves garlic
1 small onion, chopped
1 x 250g (9oz) pack dried chickpeas, pre-soaked overnight in water
2 tsp ground cumin
1 tsp salt
1 tsp molasses sugar
¼ tsp asafetida powder – optional (available in the US from here, and here in the UK)
¼ tsp chilli powder
1 tsp fresh mint (or dried)
1 tsp ground coriander
¾ tsp bicarbonate of soda
3 to 4 handfuls of finely chopped bread crumbs
Vegetable oil, for deep frying
I have found it best to process the ingredients in two sittings.
First process the chickpeas in your food processor until completely broken down. Then remove into a bowl and set aside.
Next, process the garlic and onion until finely chopped, then add all the remaining ingredients, and process until thoroughly combined.
Finally, add back in the chickpeas, and process until smooth.
Heat enough oil in a deep saucepan to deep-fry the falafel (be sure your oil is hot enough by testing one ball first), and fry the balls until golden on the outside. They should remain soft on the inside.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010