13 Jan My beautiful golden balls… a falafel recipe..
Oh Falafel, how I love thee. Too long living with the mediocrity that is the shop brought falafel, I thought the time had come to have a go at the art of falafellery (haven’t checked, but pretty sure falafellery is in the dictionary) myself. The result as compared to the shop brought pretenders really was chalk and (*cashew) cheese (*being a plant based blog and all that!)
Once you bite into the crisp shell to find the pillow of spiced chickpea mixture within, you won’t be able to eat another sub-par shop brought falafel ever again… though, saying that, I already have… When my mum asked if I wanted any ingredients for that night’s dinner, she thought my reply of ‘just anything you fancy to go with the falafel I’m making please’, meant ‘can you please buy falafel’. Anyway, as things transpired I ended up with a week’s worth of falafel to get through!
Falafel, makes around 9-12 falafel depending on how big you like ’em
1 cup dried chickpeas soaked overnight, yielding around 3 cups
1/2 cup fresh parsley
1/2 cup fresh coriander
3 garlic cloves
3 spring onions
1 tbsp brown rice flour
1/4 of a lemon’s zest
1/2 – 1 green chilli, depending on whether you are cooking for my mum or not… I had to use half.
1/4 tsp paprika
1 tsp cumin
0.5 tsp ground coriander
1/2 tsp turmeric
1.5 tsp salt
Rapeseed oil, or other such oil with a high smoking point
- Chuck everything in a food processor and pulse until you reach the consistency of a textured paste. You don’t want to go as far/smooth as houmous. To make clear, the chickpeas are only soaked prior to blitzing, the only cooking they have is when they are later fried.
- Stick this in the fridge at least half an hour, but the mixture is perfect to make ahead of time.
- When you are ready to go, I advise testing the mixture; heat a little oil in a small small frying pan till the oil is hot, but not smoking. Form a small ball of mixture and cook until golden brown.. you may want to tilt the pan so the oil collects to one side to replicate the deep frying you will be doing for the rest of the mixture. Taste the falafel when nice and golden brown… let it cool down a little first though! Hopefully I have the recipe down so that adjustments won’t be needed, but if you prefer more spice, more salt, or whatever, now is your time to add to your mixture. If the mixture hasn’t held together well, either your oil wasn’t quite hot enough, or you may just want to add some more flour.
- Now it’s time to form and cook the rest of your balls (Oh come on, grow up!). Grab a handful of the mixture and roll between your hands to form balls, keep the size as consistent as possible.
Me playing with my balls. What’s funny about that?.. God, you’re so immature!
- Using a wok or heavy saucepan, heat a generous amount of oil, I filled to reach around half up the falafel and heat on a medium light. When you think it has come to temperature, add one of your balls, you want to see small bubbles of oil fizz, if this is the case, add a few more balls, but avoid overcrowding. Fry until beautifully golden brown on all sides. Place them on a plate with some kitchen roll. Fry the rest of your mixture, controlling the temperature so that it doesn’t get too hot and the outside burns before the mixture inside has a chance to cook through.
I tried to be all arty here, but really it just came out like a bit of a blurry mess and was ruined further by my not so appealing thumb creeping into shot!
There we are, the wonder of the world that is the falafel as seen by me. Was really happy with these and hope you enjoy them as much as I did. I however, will probably be taking a week or two sabbatical from falafels after nearly overdosing last week!
If you wish, drop me a comment, as all the cool bloggers seem to say. If not, simply just write a comment, it doesn’t have to be dropped, I’m not even entirely sure what dropping a comment would constitute.
Thanks my falafel friends,