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Falafels

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An authentic recipe given to me by a friend who had worked in the middle east. The best falafel recipe I have tried yet. Dried chickpeas, soaked overnight work so much better than tinned ones.

An authentic recipe given to me by a friend who had worked in the middle east. The best falafel recipe I have tried yet. Dried chickpeas, soaked overnight work so much better than tinned ones.

Ingredients

Serves: 4 approx

Metric Cups
  • 450 grams chickpeas (soaked overnight)
  • 3 spring onions
  • 1 clove garlic (crushed)
  • 1 medium egg (lightly beaten)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon turmeric
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 50 grams white breadcrumbs
  • 25 millilitres water
  • 25 grams flour
  • 2 tablespoons sesame seeds
  • oil (for frying)
  • 15⅞ ounces garbanzo beans (soaked overnight)
  • 3 scallions
  • 1 clove garlic (crushed)
  • 1 medium egg (lightly beaten)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon turmeric
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1¾ ounces white breadcrumbs
  • 1 fluid ounce water
  • ⅞ ounce flour
  • 2 tablespoons sesame seeds
  • oil (for frying)

Method

Falafels is a community recipe submitted by Gravy Queen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pass the chick peas through a mincer twice or give them a quick whizz in a food processor.
  • Mix in everything except the water, sesame seeds and flour or gram flour. Add in some water and mix thoroughly. If the mixture is too dry add more water and mix well again.
  • Test the consistency and if you are happy, form into balls approx 2.5cm, flour all over, dip in the sesame seeds and fry around 6 or so at a time for around 3 minutes.
  • Dry on kitchen towel and serve with hot pita bread or khubz arabi, salad and tahini sauce
  • Pass the chick peas through a mincer twice or give them a quick whizz in a food processor.
  • Mix in everything except the water, sesame seeds and flour or gram flour. Add in some water and mix thoroughly. If the mixture is too dry add more water and mix well again.
  • Test the consistency and if you are happy, form into balls approx 2.5cm, flour all over, dip in the sesame seeds and fry around 6 or so at a time for around 3 minutes.
  • Dry on kitchen towel and serve with hot pita bread or khubz arabi, salad and tahini sauce
  • Tell us what you think