I love falafel, and while I cannot replicate (or don’t have the time to anyways) the vast toppings bar that is featured in many falafel-rias, homemade falafel is delicious and easy. I don’t deep fry, but just use a good amount of oil to get a crunchy exterior.

I use Honey & Co.‘s recipe by Itamar Srulovich and Sarit Packer (love this cookbook all around!), but you’ll notice they have several variations listed. I did my own combination of all of them, because I wanted them to have bright green herbs and sesame seeds and some spicy kick to them….so I did a mash-up. You’ll need to soak your garbanzo beans overnight, so this takes a little planning.

  • 1/2 onion, peeled
  • 1 clove of garlic, peeled
  • 250g soaked chickpeas (from 125g dried)
  • 1 green chilli, seeds and all
  • 3 sprigs of parsley
  • 1 small bunch cilantro
  • 1/2 tsp ground curry powder (or cumin) – I like to use one with a bit of cinnamon in it
  • 1/2 tsp salt
  • 2 tbsp flour (use gluten free flour to keep these gf)
  • 1 tsp baking powder
  • 2 tbsp sesame seeds

Start the night before: Wash the chickpeas and soak in fresh water overnight. Make sure to cover the garbanzos with plenty of water – they really expand! Never use canned chickpeas. Drain and remove any stones or grit.

Put the onion, garlic, chilli and herbs in a food processor and pulse them to chop roughly. Add the chickpeas and blitz until mixture becomes a thick paste with small, even-sized bits and a rough bread crumb consistency. Put the mixture into a large bowl, add the spices, salt, flour, baking powder and sesame seeds. Mix to combine well.

Traditionally, small balls of the mixture would be deep fried, but I make small patties and fry in a healthy dose of olive oil in a sauté pan. I put these on a salad with a feta-tahini-yogurt dressing and lots of other fresh veggies, but they’d be great tucked into a pita with all the fixings as well.



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