RCI-SN.002.0138.001

Falafels

I love me a good falafel. Not sure how authentic this recipe is but it's a world away from the bland, dry dreck served at most kebab outlets. I pan fry them with oil, but you could probably deep fry with this recipe too.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Roughly chop the fresh parsley, removing any tough stems, and set aside.
2
Drain and rinse the cooked chickpeas thoroughly under cold water to remove any excess starch.
3
Combine the drained chickpeas, chopped parsley, bulgur wheat, finely chopped garlic, finely diced onion, lemon juice, and tahini in a food processor.
4
Pulse the mixture until it resembles coarse breadcrumbs with some texture remaining—do not over-process into a smooth paste, as this will result in dense falafels.
5
Transfer the mixture to a bowl and add the flour, baking powder, ground cumin, ground coriander, turmeric, salt, fresh ground black pepper, and chili powder.
6
Fold the dry ingredients into the chickpea mixture gently until just combined, then refrigerate for at least 30 minutes to allow the mixture to firm up and the flavors to meld.
7
Heat oil in a deep pan or pot to 350°F (175°C)—the oil should be about 2 inches deep.
8
Using damp hands or two spoons, shape the chilled mixture into small golf ball-sized rounds or flattened patties, working quickly to prevent the mixture from warming.
9
Carefully lower the shaped falafels into the hot oil in small batches, taking care not to overcrowd the pan.
3 minutes
10
Fry until deeply golden brown and crispy on all sides, turning occasionally to ensure even browning.
5 minutes
11
Remove the cooked falafels with a slotted spoon and drain on paper towels to remove excess oil.
12
Serve the falafels warm with tahini sauce, hummus, or stuffed into pita bread with fresh vegetables and salad.

What Makes This Variant Distinct

  • Original variant

Cuisines