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Crispy Falafel

Crisp, green-flecked falafel made from soaked dried chickpeas, fresh herbs and warm spices. Serve in pita with tahini sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting 12 hours
Total Time 12 hours 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 250 g dried chickpeas soaked overnight
  • 1 small onion roughly chopped
  • 3 cloves garlic
  • 1 large handful parsley
  • 1 large handful coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 tbsp sesame seeds (optional)
  • Oil for deep frying

Method
 

  1. Drain the soaked chickpeas well and pat dry.
  2. Pulse with the onion, garlic, herbs, spices and salt in a food processor until the mixture looks like coarse sand.
  3. Chill for 30 minutes.
  4. Stir in the baking powder and sesame seeds. Shape into walnut-sized balls or patties.
  5. Heat the oil to 175°C and fry in batches for 3–4 minutes until deep golden.
  6. Drain and serve in pita with tahini sauce, salad and pickles.

Notes

If the mixture will not hold together, pulse it a little more. It should clump when squeezed.