Easy falafels

2

Ingredients

  • 250g dried chickpeas or dried split broad beans
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 3 garlic cloves
  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 leek, roughly chopped
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 celery stick, roughly chopped
  • 1 small chilli, roughly chopped (deseeded if you don’t like it too hot)
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp sumac
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

  • good handful chopped coriander
  • good handful chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 80g gram flour
  • 100ml vegetable oil

To serve

  • houmous, tabbouleh and pickled red onion & radish (see goes well with), flatbreads, shop-bought or see goes well with (optional)

Method

  1. Soak the chickpeas in cold water for 8 hrs, or overnight.

  2. Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.

  3. Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.

  4. Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.

Recipe from Good Food magazine, January 2017