There are various types of Falafel – for me the best are those full of flavour, herby and crunchy yet fluffy.
I make my falafel with chickpeas but some traditional recipes call for broad beans as well (to be honest, I haven’t tried making it with broad beans – perhaps next time). If you wish to use broad beans just replace half of the chickpeas with the same amount of broad beans (use split and dried, soaking them overnight).
It’s best if you let the mixture rest before frying the little patties, making this ideal to prepare in advance.
|Prep time||1 hour|
|Cook time||10 minutes|
|Total time||1 hour, 10 minutes|
|Meal type||Lunch, Main Dish, Salad, Side Dish, Snack, Starter|
|Misc||Freezable, Pre-preparable, Serve Cold, Serve Hot|
- 2 cups dried chickpeads (soaked in water overnight)
- 1/2 teaspoon cannayene pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 2 teaspoons salt
- 3 spring onions (finely sliced)
- 4 cloves garlic (finely sliced)
- 1 cup fresh coriander (chopped)
- 1 cup parsley (chopped)
- 1/2 teaspoon baking powder
- vegetable oil to fry
Cooking time doesn't include the chickpeas' soaking time but it includes the minimum resting time.