Falafel
The only recipe you need for falafel that are crispy on the outside but so soft and fluffy on the inside! Pair this with pita or just dip it in tahini for an easy appetiser.
Ingredients
- 1 cup chickpeas
- ½ cup fresh parsley leaves
- ½ cup fresh coriander leaves
- 1 small onion
- 4-5 cloves garlic
- ½ tbsp ground cumin
- ½ tbsp ground coriander
- ½ tbsp black pepper
- salt
- ½ tsp baking powder
- 1 tbsp toasted sesame seeds
- oil (for frying)
Instructions
- Soak 1 cup of chickpeas for 18 hours or longer. Pat dry completely.
- Blend the uncooked chickpeas with parsley, coriander, onion, garlic, cumin, coriander, black pepper and salt. Tip the batter out into a bowl, cling-wrap and refrigerate overnight in an airtight container.
- When ready to cook, stir in 1/2 tsp baking powder and 1 tbsp toasted sesame seeds into the batter.
- Scoop out tablespoons of the batter snd form round balls/ patties.
- Heat oil in a medium wok/ pan and when bubbling, drop the patties into the oil and fry until crisp on the outside. You could alternatively air-fry the falafels.
- Place the falafel immediately on a plate lined with paper towels to drain out the excess oil.
- Serve with tahini as is, or with pita pockets to make your own falafel wraps!