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Falafel 2 26

Falafel

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Ingredients
  

  • Falafel
  • 250 g dried chickpeas
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 1 handful fresh parsley roughly chopped
  • 1 handful fresh coriander roughly chopped
  • 1 and a half tsp ground cumin
  • 1 and a half tsp ground coriander
  • half a tsp salt
  • 1 egg
  • 2 tbsp chickpea flour
  • half a tsp baking powder
  • 750 ml sunflower oil for frying
  • White Bean Yoghurt
  • 1 tin drained white beans
  • 1 small clove garlic finely chopped
  • qtr cup full fat plain yoghurt
  • 2 tbsp lemon juice
  • 2 tbps olive oil
  • sea salt and ground black pepper

Instructions
 

  • Soak the chickpeas overnight in cold water at least twice the volume of the chickpeas.
  • The next day, drain the chickpeas and place in a food processor with the onion, garlic, herbs, spices, salt and egg.
  • Pulse the mixture until just finely chopped and combined (not mushy or pasty).
  • Add the baking powder and chickpea flour and mix until combined.
  • Place in the fridge for at least an hour.
  • While the mixture chills make the white bean yoghurt by placing all the ingredients in the food processor and pulse until well combined.
  • Heat the oil in a medium sized saucepan (to reach at least 5cm up the sides of the pan) and test if the oil is hot enough by dropping a small bit of mixture into the oil. The mixture must start to sizzle and fry immediately.
  • Wet your hands and press the mixture into balls about the size of a walnut.
  • Fry in the oil in batches for 6 - 8 minutes until well browned and cooked through.
  • Drain and serve while hot in a wrap or pita with the chopped tomato, parsley, sesame seeds and the white bean yoghurt.
  • Adapted from Roger Jorgensen and Ottolenghi