Green herb falafel
Servings: 25 falafel
Ingredients
- 400 g soaked chickpeas approx 200g dry weight
- 1/2 brown onion roughly chopped - approx 70g
- 2 garlic cloves roughly chopped
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp bicarbonate of soda
- 20 g fresh parsley leaves
- 20 g fresh coriander leaves
- 10 g fresh dill fronds
- 10 g fresh mint leaves
- 1.5 tbsp all purpose flour
- Neutral oil for frying I use peanut oil
Instructions
- First you'll need to soak the chickpeas overnight. Place 200g of dried chickpeas into a large bowl and fill it with water, ensuring there is a good amount of water above the chickpeas. Allow the chickpeas to soak overnight.
- The next day, drain the soaked chickpeas and place them into a food processor, along with onion, garlic, spices, salt, pepper, bicarb of soda and fresh herbs. Blend in bursts until you have a fine crumb.
- Add the flour and blend again - in bursts - until you have a coarse paste-like consistency.
- Transfer the falafel mixture to a bowl, cover and refrigerate for one hour.
- To shape the falafel, if you happen to have a falafel press then I recommend shaping them one by one and directly popping out (carefully) into your hot oil. Otherwise you can simply use your hands to shape them and place on a baking sheet lined with parchment paper.
- Take a heaped tablespoon of the mixture, and place it in the palm of one hand, then gently use both hands to shape it into a round but relatively flat puck.
- Carefully place on your baking sheet ready to be fried.
- In a smallish pan (so you can use less oil), heat enough neutral oil so the falafel will be covered entirely when fried. When the oil hits 175c/350f begin the fry the falafel in small batches, placing them into the oil away from you so you don't accidentally splash hot oil on yourself.
- They will take between 4-5 minutes to cook and should be deeply golden brown once ready. Use a slotted spoon to carefully lift them out of the oil and place onto paper towel to drain.
- Continue with the remaining falafel. Allow to cool slightly, then they're ready to eat!
I always like to soak more chickpeas than I need, then freeze 400g portions in individual freezer bags. Simply defrost and you have pre-soaked chickpeas ready to use next time you make falafel!
These falafel are great to prep in advance! Simple store in an airtight container and enjoy cold, or reheat covered in a moderate oven for 10 minutes.
