- ServingsAbout 20 falafels
- Prep20 min
- Resting12 h
- Cooking15 min
- DifficultyMedium
The secret to a good falafel is raw chickpeas soaked overnight — never cooked or tinned, which would give a heavy paste. Blended with herbs and spices, they form a green, fragrant paste that puffs up nicely when fried, thanks to the bicarbonate.
Ingredients
- 3 cups chickpeas soaked overnight
- 1 large red onion
- 6 cloves of garlic
- 1 cup fresh coriander
- ⅓ cup parsley
- ½ cup cumin seeds
- 2 tbsp coriander seeds
- 2 tbsp sumac
- ½ tbsp bicarbonate of soda
- ¾ cup sesame seeds
- Salt
Preparation
1
Drain the soaked chickpeas. Put all the ingredients in a food processor and blend for 2 minutes, to a coarse but even paste.
2
Shape into small balls by hand.
3
Heat olive oil in a pan over medium-high heat and fry the falafels for a few minutes, until golden brown. The bicarbonate makes them puff up a little as they cook.
4
Set them on a plate lined with paper towel to remove excess oil. Serve with a mint-garlic yoghurt sauce, or with tahini.
