29 January 2016
Falafels are basically chickpea (garbanzo bean) patties which are great to eat anytime – with your eggs at brunch instead of a rosti, in a wholemeal Pitta for lunch, as canapes for a party, or even in yours or your kids lunch box.
There are many different versions, some more crispy and spicy, some softer and more mild, and there is no right way or wrong way to make them – just depends on your preferences. We like this recipe because its has lots of fresh herbs in in – and the Tahini sauce is just super yummy!
250 g cooked chickpeas, rinsed, drained and patted dry
1/4 cup chopped fresh parsley
¼ cup fresh chopped Coriander
3 cloves garlic, minced
½ onion finely minced
2 Tbsp raw sesame seeds
1 1/2 tsp ground cumin, plus more to taste
1/4 tsp each sea salt and black pepper, plus more to taste
3-4 Tbsp (24-31 g) all purpose flour (or oat flour or gluten free blend with varied results)
3-4 Tbsp (45 – 60 ml) grape seed oil for cooking (or any neutral oil with a high smoke point)
1 cup tahini sesame seed paste (made from light coloured seeds)
3/4 cup lukewarm water, or more for consistency
3 cloves raw garlic
1/4 cup fresh lemon juice (or more to taste)
1/4 tsp salt (or more to taste)
Add chickpeas, herbs, onions, garlic, sesame seeds, cumin, salt, pepper to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mould the dough into a ball without it sticking to your hands.
Taste and adjust seasonings as needed as you want the flavour to be pretty bold, so don’t be shy.
Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
Once chilled, scoop out rounded Tablespoon amounts – you should get about 11-12 patties.
Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time.
Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
To make the tahini sauce place all the ingredients in your food processor and blend – you can also just mix in a bowl– store in the fridge.
Serve with the Tahini sauce on a bed of leafy greens!
Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.
*Recipe loosely adapted from Tori Avey.