Find most falafels boring? Yeah, me too! But be
bored no longer with these tasty babies!
Through a fair amount of trial and error I’ve
finally found what sets a good falafel apart from
the really dull ones. I can finally appreciate
these beautiful middle eastern balls of joy!
The key to a really tasty interesting falafel is
fresh herbs. Once you soak your chickpeas overnight,
blend those babies up with plenty of fresh
coriander (cilantro) & parsley. Together with the
lemon zest it creates a great burst of flavour.
This is what transforms the humble boring falafel
into the queen of all falafels!!
Make sure you use dried chickpeas soaked overnight.
No need to cook them. Whatever you do, do not try
to substitute for tinned. The consistency will suck
& you’ll have a bunch of crappy falafels on your
hands that will just fall apart in the fryer and
you will be left with hot oily sludge!
I have tried cooking them in the oven. It can be
done but they are extremely dry. I normally stay
away from deep frying but sometimes you just gotta
do it the right way and do these justice!
These falafels can be served so many ways. I have
done them in a salad, on flatbreads, in pitta
pockets or just as a snack on their own but I would
definitely recommend making sure you have some
hummus or mint yoghurt on hand to compliment them.
Sauce is everything in my world!
Eaten with my beetroot hummus (👈 recipe here) its the Romeo & Juliet of food!! While you have your blender out you may as well whip up a batch of this vibrant tasty hummus too! Go hard or go home folks!
I will be adding many more sauce recipes in the
next couple of weeks so bear with me as I build
up my recipe content! If you need any of the sauce
recipes in the meantime just drop me a message
in the comments below and I’ll shoot it through.
So lets get cooking!!
Step by Step Pics. (Recipe at the bottom)
2. Chuck all the ingredients into the blender and whizz it up! Blend on low for approx 5 minutes.
3. Mixture should be a fine grainy texture. Like really fine breadcrumbs.
4. Scoop out a heaped tablespoon and with your hands form a ball. Repeat until all your mixture is used up. Around 24 balls. Place on a tray. Cover & chill for an hour.
5. Deep fry for around for 4 to 5 minutes. Until they are nice deep golden brown colour on the outside. If you are like me, feel free to pull one apart and test it to see if its cooked! You gotta learn somehow!
And voila!! You are now the falafel master! ‘High fives all around’
Now go forth and impress the hell out of everyone!
Love Lizzy x x x
- 2 cups Chickpeas Soaked for 10 hours
- 1½ Cups Coriander
- 1 Cup Parsley Curly leaf
- 4 Spring Onions The white & light green parts only
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 1 large Lemon Grated rind & juice
- 3 tsp Water
- ½ tsp Salt
- ½ tsp Pepper
- Soak your dried chickpeas for at last 10 hours
- Drain Chickpeas well and place in blender
- Add remaining ingredients into the blender & blend on low for around 5 minutes stopping to scrape down sides.
- Mixture should be a very fine grainy texture.
- Portion it into balls by taking out a heaped tablespoon and rolling into balls with the palm of your hands.
- Place on tray and cover. Put in the fridge for an hour to firm up.
- Preheat your oil to 160°C (320°F)
- Using a spoon gently lower your falafels into your oil. Deep fry in batches for around 6 minutes until they are a deep brown colour on the outside.
- Leave to stand for 5 mins before serving.