Falafel
Recipe video above. Deep bronze and crispy on the outside, vivid green, moist and fluffy on the inside. Delicately spiced with a beautiful fresh herb flavour, these falafels are the perfect balance of flavour, texture and can't-stop-eating-them delicious! Best served fresh out of the fryer. Recipe r
Foto: RecipeTin Eats
Ingredients
- 225 g / 8 oz dried chick peas ((Note 1))
- 1 cup parsley leaves (, roughly chopped)
- 1 cup coriander/cilantro leaves (, roughly chopped)
- 6 scallions/shallots (, white and light green part only finely chopped (Note 2))
- 2 cloves of garlic (, minced)
- 1 tsp cumin
- 1/2 tsp coriander
- 1 1/2 tsp salt
- 1/2 tsp baking powder ((Note 3))
- 4 tsp flour ((plain/all purpose) OR chickpea flour)
- 5 tbsp water
- 500 ml / 2 cups+ vegetable oil ((Note 4))
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- 1/4 tsp salt ((adjust to taste))
- Pita bread or other flatbreads
- Tabbouleh ((recipe below))
- Hummus ((optional extra))
- Shredded lettuce, tomato slices, sliced red or white onion
Steps
-
Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
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Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.
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Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside (see video).
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Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1" wide.
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Refrigerate for 30 minutes.
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Pour oil in a skillet or large pot - at least 1.7 cm / 2/3" depth (Note 4). Heat on medium high to 180 - 190C / 355F (or drop a bit in, should sizzle energetically).
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Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
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Drain on paper towels. Repeat with remaining falafel.
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Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6.
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Combine tahini and lemon juice, and mix well. The mixture will stiffen.
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Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce (see video). Season to taste with salt.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 8 oz dried chick peas | 225 g | - | - |
| parsley leaves | 1 cup | - | - |
| coriander/cilantro leaves | 1 cup | - | - |
| scallions/shallots | 6 | - | - |
| of garlic | 2 cloves | - | - |
| cumin | 1 tsp | Rp 70.000/kg | Rp 350 |
| coriander | 0.5 tsp | - | - |
| salt | 0.5 tsp | - | - |
| baking powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| flour | 4 tsp | - | - |
| water | 5 tbsp | - | - |
| / 2 cups+ vegetable oil | 500 ml | - | - |
| tahini | 4 tbsp | - | - |
| lemon juice | 2 tbsp | - | - |
| water | 4 tbsp | - | - |
| salt | 0.25 tsp | - | - |
| Pita bread or other flatbreads | - | - | - |
| Tabbouleh | - | - | - |
| Hummus | - | - | - |
| Shredded lettuce | - | - | - |
*Estimated market prices, may vary by region
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