Recipe Type: Vegan
Serves: Makes approx. 30 small balls
Advertised on postcards in Israel as “Israel’s national snack”, and common across the Middle East, falafel are fried balls made from ground chickpeas. Falafel are traditionally served in pita bread or flatbread, along with a tomato and cucumber salad, hummus and hot sauce.
- 1 medium onion
- 2 cloves garlic
- 275 g chickpeas, drained and rinsed
- 15 g wholemeal breadcrumbs
- 4 tablespoons chopped flat leaf parsley
- 2 tablespoons plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
- Chop the onion and garlic finely.
- Add the remaining ingredients (chickpeas, breadcrumbs, parsley, flour, baking powder, cumin, coriander, cayenne pepper, salt and black pepper) and combine to a paste-like consistency in a food processor.
- Cover and refrigerate for at least 1/2 hour.
- Deep-fry the balls, about 10 at a time in a wok or deep saucepan. They can be shallow-fried too, but then they would need to be formed into flat burger shapes prior to cooking.
- Remove the excess oil by resting the falafel balls on kitchen paper after frying.
- Serve in pita with hummus and salad.