Crispy, Golden Falafel!
Falafel! What can I say about Falafel? Well, it is good. It is very good. I find a lot of vegetarian meals to be slightly lacking in a certain level of depth or weight, not quite as filling as they could be, but not so with Falafel! It’s cheap, fairly easy to make and genuinely great.
When I went to Berlin, I was eating Falafel from Oranienstrasse during the day and from a small friendly Kebab shop very close to the Youth Hostel International almost every night when coming home. And it is quite possibly the favourite food of one of my house-mates, certainly it is the only food that has ever made him grin like an excited child when I said I would be making it. So you should make and enjoy Falafel too.
– Recipe –
300g dried Chickpeas
1 Onion, chopped very finely
3 cloves of Garlic
1 tablespoon Tahini
3 teaspoons Ground Cumin
1 teaspoon of Ground Coriander
3 tablespoons Fresh Parsley or 5 dried Parsley, chopped
4 tablespoons Flour
- Soak the Chickpeas overnight, then drain. Boil for 1 -2 hours till soft. Either put into a food processor with the other ingredients till you make a chunky paste, or grind in a pestle and mortar in batches, pestle and mortar will produce a better texture, taste and then season with Salt and Pepper.
- Begin to heat the Vegetable Oil, you will need at least 2 inches of Oil in the pan and probably a little more as the Falafel will absorb a lot of it. You want the Falafel to be at least half covered in Oil when cooking. If the oil is too hot they will burn on the outside while being gooey on the inside, and too low and they may fall apart, so a medium-hot heat.
- Form slightly flattened Walnut sized balls with your hands and put one in the Oil as a test. If it disintegrates add more Flour, if not, cook in batches for 5-7 minutes, flipping once, till browned all over. Allow to cool and dry on paper towels for a few minutes and then serve hot with Tahini and Salad in Pitta Bread.