Falafels are fairly simple to make but they do require some advance planning as the chickpeas need to be soaked for 22-24 hours. Using canned chickpeas to bypass the soaking stage won't work (I have tried and failed!) as they are already cooked and the mixture will just fall apart.
This recipe makes for around 12-18 falafels (dependent on size)
Ingredients
1 cup of dried chickpeas
4-5 medium sized cloves of garlic
1 shallot
Large handful of parsley
Large handful of coriander
½- 1 teaspoon of cumin powder
½ - 1 teaspoon of coriander
1 teaspoon of salt
Pinch of black pepper
½ teaspoon of paprika
Pinch of cayenne powder
1 ½ tablespoons of chickpea flour
1 teaspoon of baking powder
Oil for deep frying
Instructions
1. Soak the chickpeas in water for at 22-24 hours. I rinse the chickpeas in between (i.e. after 12 hours) and add fresh water and let them soak for the remaining 12 hours
2. After soaking rinse the chickpeas well and add to a food processor along with the rest of the ingredients up to and including the chickpea flour. Pulse the ingredients until they are well mixed you have a consistency that looks like fine couscous
3. Once you have the desired consistency, move the mixture to a bowl or container and remove any large pieces of chickpeas that did not get broken down in the food processor
4. Dissolve the baking powder in a tablespoon of cold water and stir through the mixture.
5. Cover the mixture and refrigerate for 1-2 hours
6. Add oil to a pan suitable for deep frying and heat on medium heat to reach the desired temperature. I usually test the oil temperature by adding a pinch of the mixture to the oil, if it sizzles and floats to the top you know the oil is ready.
7. Take the mixture out of the fridge and start dividing into balls. You can use a falafel scoop or I take a couple of tablespoons in my hands and roll into a ball. If the falafel starts to fall apart then try adding a bit more chickpea flour
8. Once the oil is ready add one falafel ball to the pan. I start with one first so you can ensure the oil is at the right temperature. The falafel should start to sizzle and will take a couple of minutes to brown on each side. Once its browned all over and cooked through remove and place in a bowl lined with tissue paper
If you are confident the oil is at the right temperature you can repeat step 8 but add more falafel balls at the same time (depending on how big your pan is). Cook as per step 8 and remove and add to the bowl.
9. Serve with pita bread, vegetables and dips
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