After making these I will never buy falafel in a packet again. The ones that I get are always so dry and kind of dense. These were so different from anything you would ever buy – they were light and fluffy and crispy on the outside and so tasty. Hope you enjoy them as much as I did!
“If you keep good food in your fridge, you will eat good food.” Errick McAdams
Makes about 15 falafels give or take
1 tin organic chickpeas (if you have time you can soak raw chickpeas instead)
1 bunch parsley – chopped
1 bunch coriander – chopped
1 stick of celery, chopped
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon baking powder
3 tablespoons plain / spelt or whatever flour you like
2 tablespoons cumin (ground)
olive oil / vegetable oil for frying
What do I do now?
Place the chickpeas, parsley, coriander, celery, onion and garlic in a food processor and blend until well combined.
Put the mix in a bowl and add the flour, cumin and baking powder plus a little salt and pepper to taste. Mix well with a spoon.
Heat your oil in a frying pan (shallow fry) – place tablespoons of the mixture into the pan and flatten with a fork (or your fingers).
When it is golden brown on both sides, remove and drain on paper towel.
Anything else I should know?
I had a couple of attempts at these – the first lot fell apart in the pan – the mixture needed more flour. You will know when it is right as they will fry away like little fritters and will stay in one piece.
The mixture can be frozen for use later if you want to make a double batch.