Amira's Falafel

Amira’s Falafel

 

Recipe inspired and photo by: https://www.recipe30.com/falafel-that-are-vegan-friendly-and-gluten-free.html/

 

Amira's Variation Recipe below:

Ingredients

2 cups dried chickpeas

4 bunches parsley (or ½ parsley, ½ coriander), picked and washed

1 lemon, juice & zest

3 teas cumin seeds, whole

3 teas coriander seeds, whole

2 teas baking powder

8 cloves garlic, grated

1 bunch spring onion (about 8), white and bright green part chopped

Salt & Pepper, to taste

Sunflower oil or vegetable oil, for frying

 

Method

 

1.     In a large bowl cover chickpeas with water, cover with lid and leave in the fridge for 24 hours (must be in the fridge).

2.     Next day – for the cumin and coriander seeds, place the seeds in a small dry frypan and fry on medium heat for a few minutes to toast slightly. Place the seeds in a pestle and mortar to a fine crush.

3.     Next step - you’ll need to do this in 2 batches depending on the size of your food processor – blitz all the ingredients including the seeds in the food processor until mixture in well combined (see photo).

4.     Transfer the mix into a bowl and cover with cling film, place in the fridge for a few hours – can be up to 24 hours.

5.     Add oil to saucepan when ready to fry. Just before you’re ready to fry, shape the falafel using a falafel mould (see link below) and drop them into the oil - when oil is hot (temp reaches 180oC) or when a small piece of mix is tested as ready. Fry falafel in batches, around 5 – 6 at a time. Do not overcrowd the pan or else the oil temp will drop.

6.     Remove from oil onto paper towels until ready to eat.  

7.     Serve in Lebanese bread, rolled up with various ingredients in this order: tahini sauce, falafel, cucumber sliced round, tomato sliced round, pickled turnips, garlic and yogurt dip, lettuce.

 

Falafel mould (for example and/or purchase) 

Yummy yum !