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It’s surprisingly easy to make this Middle- Eastern street food at home – just remember to soak dried chick peas overnight as the recipe won’t work with canned. Serve as mezze, or pile into warm pitta bread with tahini, houmous, chopped salad, pickled chillies and a lick of hot sauce. You can vary the recipe by adding chopped chilli, lemon zest or more herbs to the mixture, or by rolling them in sesame seeds before frying
300g dried chick peas, soaked overnight in cold water
½ onion, finely chopped
small handful parsley stalks, chopped
small handful coriander stalks, chopped
4 garlic cloves, crushed
1½ tsp salt
1½ tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper
pinch ground cinnamon
½ tsp baking powder
1 litre vegetable oil, for frying
3 tomatoes, diced
½ cucumber, diced
handful parsley leaves, chopped
handful coriander leaves, chopped
½ lemon, juice
230g pot houmous
1. Drain the chick peas and blitz with the other falafel ingredients (apart from the oil) in a food processor until you have a coarse paste; season with black pepper and chill for 1-2 hours.
2. Heat a deep-fat fryer to 180 ̊C or fill a large, deep saucepan 1/3 fullwith vegetable oil and heat to 180 ̊C using a sugar thermometer. Roll the mixture into balls (you should make about 16). Fry in batches for 4-5 minutes, until crisp, golden and cooked through (cut one in half to check). Drain on kitchen paper.
3. Toss together the tomatoes, cucumber, herbs and lemon juice; season. Serve with the falafel and houmous, piled into toasted pitta bread with chilli sauce, if liked.
Typical values per serving:
Per falafel, vegan
This recipe was first published in September 2020.