Home Made Falafels

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falafels

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home made falafels
From Stonesoup
serves 2

You can prepare the falafels ahead of time and keep them in the fridge until you’re ready to fry. While cooked falafels can be reheated in the oven, they’re no where near as lovely when they’re hot out of the oil.

It’s important to have your oil hot enough, otherwise the falafels will fall apart.

As I discovered myself, the texture can be really varied depending on how tightly you press the balls when forming. The tighter, the less likely they are to fall apart, but the heavier the texture. It’s worthwhile experimenting a little to find the balance between lightness and falling apart.

I think the best thing to do with falafels is serve them with pita bread, hummus and tabbouleh – like my quinoa tabbouleh I posted about recently.

1 small round pita bread (75g / 3oz), torn
1 can chickpeas (400g / 14oz), drained
1/2 small red onion, peeled & finely diced
1/2 small bunch flat leaf parsley, chopped
2 teaspoons ground cumin
peanut or other oil for frying

Whizz bread in a food processor until you have chunky crumbs. Add chickpeas, onion, parsley, cumin and a little salt. Whizz again until you have a paste that is still a little chunky.

Using a tablespoon and your hands form into rounds or little logs that are about the size of a walnut in its shell.

Heat enough oil to just cover the falafels in a medium saucepan until very hot. When a piece of bread browns in 10 seconds or so, add about 1/3 the falafels and fry for a few minutes or until deep brown. Remove and drain on a wire rack. Keep warm while you repeat with the remaining batches, making sure the oil is hot enough between each.

Serve ASAP.

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