Chickpea and herb falafel

Authorazu

DifficultyBeginnerYields1 Serving
Total Time40 minsPrep Time25 minsCook Time15 mins

Ingredients

 4 cups chickpeas – rinsed, drained
 3 cloves garlic – chopped
 1 tbsp cumin seeds
 1 tbsp coriander seeds
 ¾ cup coriander leaves – finely chopped
 ¼ cup mint leaves – finely chopped
 ½ cup flat-leaf parsley – finely chopped
 ½ cup onion – coarsely chopped
 ⅓ cup plain flour
 ¼ tsp bicarbonate of soda
 1 egg – lightly beaten
 ½ cup sesame seeds
 Vegetable oil for frying

Directions

1

Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool.

2

Place cooled seeds in a mortar and crush with a pestle to form a coarse powder.

3

Using a food processor or blender, process or grind chickpeas until finely chopped and almost a paste. Transfer to a bowl.

4

Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined.

5

Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

6

Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.

7

Serve with tarator sauce and lemon wedges.

Category

Ingredients

 4 cups chickpeas – rinsed, drained
 3 cloves garlic – chopped
 1 tbsp cumin seeds
 1 tbsp coriander seeds
 ¾ cup coriander leaves – finely chopped
 ¼ cup mint leaves – finely chopped
 ½ cup flat-leaf parsley – finely chopped
 ½ cup onion – coarsely chopped
 ⅓ cup plain flour
 ¼ tsp bicarbonate of soda
 1 egg – lightly beaten
 ½ cup sesame seeds
 Vegetable oil for frying

Directions

1

Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool.

2

Place cooled seeds in a mortar and crush with a pestle to form a coarse powder.

3

Using a food processor or blender, process or grind chickpeas until finely chopped and almost a paste. Transfer to a bowl.

4

Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined.

5

Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

6

Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.

7

Serve with tarator sauce and lemon wedges.

Chickpea and herb falafel

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