Falafel – tasty and authentic

This falafel recipe comes by popular request, and I’m not surprised given that there are a lot of strange falafel recipes out there. To begin with, there are the recipes that tell you can use canned chickpeas. You can’t. You can make a chickpea burger with canned chickpeas but not falafel. I’ve seen recipes that include egg, breadcrumbs, flour…. and I’m sure something tasty comes out of it but not an authentic falafel.

Authentic falafel, is made with soaked dry chickpeas or fava beans. They are ground to a paste with spices and fresh herbs, formed into balls and deep fried. Good falafel is crisp and golden on the outside and light and airy on the inside. Light and airy – not heavy and dense.

This great recipe was given to me by Moran, an Israeli chef, although his version was enough for about 50 people. This version should be good for at least 8.

I have to be honest, it’s taken me a bit of trial and error to get it right but I’ve finally got it. But bear in mind when you make falafel, they are best eaten absolutely fresh, so they are somewhat labour intensive. You are best to invite your guests into the kitchen with you to join in the fun otherwise you get a bit stuck over a hot stove.

So, the tips and tricks:

• soak the chickpeas minimum 18 hrs – up to about 30. Less soaking time will make it hard to get the right consistency
• Grind the mixture with something powerful – a good food processor or meat grinder. You really don’t want raw half chickpeas appearing in your falafel.
• Make sure your mixture is smooth enough to stick together when rolled into a ball. If it falls apart. it will totally disintegrate in the oil. Don’t add water to make it stick – just grind it finer.
• Add a tsp of baking powder to the mixture before cooking. It really helps keep the texture light.
• Keep a close eye on the temperature of the oil when frying
• The uncooked mixture freezes well but don’t add the baking powder before freezing. Add only before you cook.
• Eat immediately. Most delicious when hot and fresh
  

Now in the Middle East you would eat this on the street, piping hot falafel balls stuffed inside a pita with a load of pickles and salad, and hot sauce, and tahina running down your arm. As you munched your way through, you would be topping up  with all those tasty extras. At home you can do just the same. Prepare some small dishes of things like tahini, tsatziki, chopped salad vegetables, slices of roasted vegetables, pickles, and my favourite with falafel, a hot sauce like schug (the best!), and let everyone slather on what they want.  It’s deliciously fun and messy way to eat and I love it!

Falafel

Ingredients

Serves 6-8

2 cups dried chickpeas

4-6 garlic cloves

I small to medium onion

Approx 4 or 5 fresh green chilies

I handful fresh cilantro (coriander leaves)

1 handful fresh parsley

1 heaped tsp ground cinnamon

1 heaped tsp ground cumin

1 heaped tsp ground coriander seed

1.3/4 tsp salt

1/2 tsp black pepper

1 tablespoon baking powder

Oil for frying

Method

• Soak the chickpeas in water for 18-30 hours. Rinse from time to time. Drain and put into a food processor with onion, garlic, cilantro and parsley. Grind to a rough paste.
• Add the spices. Remember that freshly roasted whole spices will have more flavour. Process till you have a smoothish paste.The mixture needs to be able to hold together as a ball. Taste to make sure you have enough seasoning.
• Add baking powder if you are ready to fry. If you plan to let the mixture sit or freeze add only shortly before frying.
• Prepare a plate with kitchen towel to absorb the oil after frying.
• In a solid pot, heat about 2-3 inches of oil to what should be around 375 F degrees. Form the balls with your hands or into ovals by using two teaspoons, unless of course you have a falafel scoop as in the picture.
• Drop the first one in and if the oil bubbles and sizzles around the ball  and gently colours it, then you should be good to go. Leave it for 2-3 minutes, flipping if necessary. If it browns very quickly then your oil is too hot. Lower the temperature and try again.
• Scoop it out and put onto kitchen paper to absorb the excess oil. Then begin frying the rest in small batches of 4 or 5. Don’t overcrowd the pan as it will lower the temperature. Don’t let the oil get too hot either or it will overcook the outside too quickly and it wont cook the inside. This frying part is the most crucial to get the perfect falafel! It should be golden brown on the outside, pale green on the inside…. and incredibly tasty. 
  

  My friend Silvia doing some food tasting and modelling.