Crispy Golden Falafel

Falafel is one of my favourite vegetarian meals. I usually make it for dinner on a meat-free day. There are many falafel recipes out there, some of them result in green falafel patties due to using green coriander and/or fava beans, while others give tan/golden falafel.

This recipe I developed over years of experience in making this dish at home. It is my family’s favourite, try it and send me your feedback.

Ingredients:

Yield 24 falafel patties

• 2 cups dried chickpeas.
• 1 onion chopped.
• 5 garlic cloves peeled.
• 1 teaspoon salt.
• 1 teaspoon coriander powder.
• 1 teaspoon baking soda.
• 1/2 teaspoon black pepper.
• 1/2 teaspoon cumin powder.
• 1/2 teaspoon sweet chilli powder.
• 1/4 teaspoon ginger powder.
• Pinch of hot paprika.
• Sesame seed (optional).
• Canola oil for deep frying.
• Vegetables: lettuce, tomatoes, onion, parsley, fresh mint, shallots, cabbage, cucumber, capsicum, pickled cucumber, pickled pepper.
• Tahini sauce: 1/2 cup tahini, 2 tablespoons lemon juice, 2 tablespoons greek yogurt, salt, a pinch of cumin and a pinch of paprika.
• Flatbread.

Method:

• Wash the dried chickpeas under running water.
• Soak in a large bowl filled with water for 24 hours. You might want to change the soaking water a few times during the soaking period.

• In the next day, drain the chickpeas completely from water.
• Use food grinder to grind chickpeas, onion and garlic. For fine result, as shown in the picture, grind the falafel mixture twice.

• Transfer the falafel mixture to a large bowl.
• Use your hands to mix the mixture with salt, baking powder and the seasonings mentioned above.

• Cover with cling wrap and refrigerate for at least half an hour.
• In the meantime, wash and chop your favourite vegetables and pickles.

• Shape falafel patties by hands or by falafel mould. I used my hands.
• Dip falafel patties in sesame seeds.

• In a large deep frying pan, pour 1 litre of canola oil and heat gently over medium heat until it bubbles softly.
• Fry the falafel in batches over medium heat, so the patties crisp and do not stick to each other.
• Place in a plate lined with a paper towel to drain from oil.
• To make the tahini, mix tahini ingredients. If you find it too thick, gradually add tiny amounts of cold water till you get the right consistency.
• On a flatbread, crush few falafel patties cover with tahini sauce then top them with your favourite vegetables. Wrap and enjoy.