Probably my favourite food in the world. I could probably just end there but i do like a ramble (both in words and on foot). Seriously though, once you’ve made these guys you won’t go back to their sadder, pre-made friends and they’ll last refrigerated for a few days so they’re perfect for week day lunches. Try wrapping in flatbreads, in salads licked with hommous, in bagels with melted cheese, on their own (at 1am on a slightly drunken Sunday morning?) I served ours with the leftover Yoghurt, Pomegranate Harissa dip and a simple salad with leftovers from the fridge. This recipe made 16 little guys and i have no qualms in telling you that we finished the lot! (My excuse is that i’d forgotten to make bread, but its a poor excuse).
*Now i’m never one for following recipes to the letter, but in this method i feel i’ve perfected my falafel. Thus you shouldn’t need any binding agent which makes these guys even better as they are vegan. I think the overall success may have come from the way i cooked the dry Chickpeas- in that it’s the first time i’ve fully got dry pulses to cook to the texture of those found tinned…
- 320g cooked Chickpeas
- 1/2 a bunch of Coriander
- 4 cloves of Garlic
- 1/2 a small green Chilli
- 2 tablespoons of Olive Oil
- 1 1/2 teaspoons of Tumeric and Coriander Seeds
- 1 teaspoon of Sea Salt
- I soaked a whole bag of dry Chickpeas in plenty of cold fresh water overnight. I add a teaspoon of salt (which i’ve never done before).
- The next day, drain the Chickpeas and wash well
- Pop them into a pan with plenty of freshly boiled water and another pinch of salt
- Boil rapidly for 10 minutes then simmer for about 50 minutes (or until they are tender)
- Drain and allow to dry well.
- Measure 320g of the peas, popping the surplus into a jar filled with a little salted water (these will keep for a week)
- I only have a small blender so i made my falafel mix in 2 batches, halving all the ingredients for each batch.
- Pop all the ingredients in a blender and blitz until they resemble thick breadcrumbs…
- 80g Stale Bread (if you have fresh, pop it in an oven at 130c for 20 minutes)
- Pinch of Sea Salt
- Teaspoon of Nigella and Caraway Seeds
- Pop everything in a blender and pulse until very fine
- This will make enough crumbs to coat 3 meals, so keep the extra in a sealed container but don’t refrigerate as it’l go soft.
- Turn the Oven on to 180c and lightly flour a baking tray
- Dust a chopping board/ work surface with the breadcrumbs
- Use a soup spoon to measure each ball (i’d recommend wearing vinyl gloves or you’l get Simpson’s hands like i did)
- Squish the balls into shape with your hands, then roll gently in the crumbs
- Lay on your tray and bake for 20 minutes