These are perfect for warm flatbreads with tahini sauce or hummus or as part of a mezze spread. This recipe uses dried chickpeas.
Serves 4 people
Method
- (One day in advance) Place the dried chickpeas and baking powder in a large bowl filled with water so that the chickpeas are covered by at least 5 cm. Soak them overnight for 18 hours (longer if the chickpeas are still too hard). When ready drain them and boil in a fresh pan of water for 20 minutes. Drain again.
- Place the chickpeas, herbs, onions, garlic and spices in the food processor and blend until a mixture is formed.
- Transfer the falafel mixture to a container and cover tightly. Place the mixture in the fridge for at least 1 hour.
- Take out of the fridge and mix in the baking powder and sesame seeds.
- Take a tablespoonful of the falafel mixture and shape it into patties. It is helpful to have wet hands.
- Fill a medium saucepan 5 cm high with oil. Heat the oil over medium-high heat until it bubbles slightly. Carefully add the falafel patties to the oil and fry for about 3 to 5 minutes, until crispy and medium brown on the outside.
Ingredients
400g dried chickpeas (Do NOT use canned or cooked chickpeas)
½ tsp bicarbonate of soda
1 bunch fresh parsley
½ bunch fresh coriander
½ bunch cup fresh dill
1 small onion, quartered
5 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
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