Crispy Falafel
Servings: 15
Ingredients
- 1 cup dried chickpeas soaked for 12 hours or more
- 1&1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 1 small onion chopped
- 1/2 cup fresh coriander
- 1/2 cup fresh parsley
- 2 tbsp chickpea flour
- 2 large garlic cloves
- 1 tsp baking powder
- 1 tsp salt
- 4 tbsp water
- 2 cups vegetable oil for frying
Tahini Sauce
- 2 tbsp tahini paste
- 20 ml lemon juice
- 2-3 tbsp water
- salt
Instructions
- Soak chickpeas for 12 hours or more. Drain, rinse and dry the chickpeas thoroughly
- Place all the ingredients, chickpeas, cumin, coriander, chilli flakes, fresh coriander, fresh parsley, onion, chickpea flour, baking powder and salt in a food processor. Blitz, adding the water until it resembles a coarse paste like mixture
- Roll the mixture into small balls or whatever size you prefer
- Heat 2 cups oil, on medium heat, and fry the falafel for about 2 minutes each side until golden brown
Tahini Sauce
- Place everything in a bowl and whisk. You can adjust the lemon juice, salt and water according to your preference. Should be a "drizzle" consistency
Notes
- You can use normal cake flour in place of the chickpea flour
- I do not use a thermometre to test my oil. I place a piece of mixture in the oil and if it bubbles and rises I know my oil is at the right temperature
- If you are using a small pan to fry the falafels you may require less oil. Just ensure the falafels are covered with the oil when frying