Crispy Falafel Recipe
I learnt this simple falafel recipe on a recent trip to Ramallah, Palestine. I was grazing on street food in the market and spied these bad boys being made. The guys taught me how to prepare the batter using masses of garlic, no snogging for a while, and herbs. You have to use dried chickpeas, soaked overnight and drained to get the texture perfect. The tinned ones break up in the oil. I love dunking the crispy falafel into hummus for a snack or stuffing them into a wrap for lunch.
- Chuck in the garlic and coriander into a food processor and blend until fine. Add the chickpeas, garam flour, cumin, baking powder and a really good pinch of salt. Blend into a coarse paste. Roll into 20 walnut sized falafel. If the mix starts to break up when you are rolling, just squish it back together.
- Heat the oil for shallow frying in a deep saucepan over a medium-high heat. You need a good few inches of oil to completely cover the falafel. Fry the falafel in batches for 1-2 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Serve immediately.
6 cloves garlic
2 handfuls of coriander leaves
300g chickpeas, soaked overnight and drained
3 tbsp gram flour
2 tsp ground cumin
½ tsp baking powder
Vegetable oil for deep-frying