makes
20-25
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
20-25
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 250 g dried chickpeas (see Note)
- 50 g flat leaf parsley, roughly chopped
- 50 g fresh coriander, roughly chopped
- 1 large carrot, scrubbed and grated
- 2 large garlic cloves, very finely chopped
- 4 fat spring onions, very thinly sliced
- 1 onion, very finely chopped
- 2 tbsp plain flour
- 1 tsp baking powder
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- vegetable oil, for deep-frying
- Maldon sea salt flakes
- freshly ground black pepper
To serve
- pitta breads
- sliced gherkins
- sliced tomatoes
- sliced red cabbage
- Greek or natural yogurt (or vegan alternative)
- chilli sauce
Soaking time: 8 hours
Instructions
1. Soak the chickpeas in cold water overnight, or for 8–10 hours, then drain.
2. Put the chickpeas along with all the remaining main ingredients, except the vegetable oil, into a food processer and season generously with salt and pepper. Blitz until evenly combined but still slightly coarse in texture (don’t worry too much about the consistency).
3. Pour enough oil into a deep frying pan or saucepan to fill to a depth of about 4 cm. Heat the oil over a medium heat and bring to frying temperature – it should be hot but not smoking (add a pinch of mixture: if it sizzles immediately, the oil is hot enough). Line a plate with paper towel.
4. Take scoops of the mixture and roll into smooth balls about 4 cm in diameter. Fry the falafels in batches, a few at a time without overcrowding the pan, for 2–3 minutes, or until just starting to brown all over. Remove with a slotted spoon and transfer to the paper-lined plate to drain. Serve hot in pitta breads with pickled cucumbers, tomatoes, Greek yogurt and chilli sauce.
Note:
• You really need dried chickpeas for this recipe – don’t be tempted to substitute the canned variety as they will result in mushy falafels.
Recipe from Simply: Easy Everyday Dishes by the bestselling author of Persiana, Sabrina Ghayour (, RRP $32.99)
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
