Falafel

If you ignore the fact these are fried in a copious amount of oil, these crispy little balls of joy are a healthy, flavour filled, gluten free, protein packed taste sensation. Enjoy these moreish falafel with your choice of fixings and you can be as grateful for dried pulses a I am, even if it is solely for this recipe.

Ingredients​​​​​​​​

450g dried chickpeas (and only dried, please don’t even consider using tinned)

½ tsp bicarbonate of soda

1 handful fresh parsley leaves

1 handful fresh coriander leaves

1 small handful cup fresh dill

1 small onion, quartered

6 garlic cloves, peeled (a couple more for luck if you’re feeling adventurous)

Salt to taste

1 tbsp ground black pepper

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp baking powder

Oil for frying

Instructions

Soak 450g dried chickpeas in enough water to cover by two inches. Add 1/2 tsp bicarb and soak overnight.

When you’re ready to cook, drain and rinse the chickpeas and pat them dry.

To the bowl of a food processor add all the chickpeas, a handful of fresh parsley, coriander and dill, 1 small white onion, roughly chopped, 6 garlic cloves, 1 tbsp black pepper, 1 tbsp ground cumin, 1 tbsp ground coriander and a good pinch of alt Pulse for a few seconds at a time until well combined but still keeping a little texture.

Transfer to a lidded container and pop in the fridge for an hour or until you’re ready to cook.

Just before frying, add 1 tsp baking powder to the mixture and stir well.

Using your hands, form the mixture into falafel sized balls of your choosing, It helps to have wet hands to minimise kitchen destruction.

Fill a medium saucepan with three inches of oil to 170º. If you don’t have a thermometer alternatively to check the oil is hot add a little mixture to the pan and if it sizzles and rises to the top you’re good to go.

Carefully place the balls in the oil using a slotted spoon, let them fry for about 3 to 5 minutes or so until crispy and medium brown. Fry in batches to avoid overcrowding in the pan.

Drain oil on kitchen paper and serve falafel hot with fixings of your choice.