I love to make (and eat) Falafel! They're such a great option for lunch or dinner, are vegan and full of protein!
We used to have a favourite restaurant in Florida that makes the best Falafel. So now that I'm in London, I had to learn to make them myself! This recipe comes pretty close! The secret is a little bit of cinnamon that gives these Falafel that edge! Give it a go!I'm sure you'll love it too!
Falafel Recipe Soaking Time 1 1/2 - 3 Hours
Cooking Time: 45 Minutes (Approx)
Serves 3-4 People
INGREDIENTS
1 1/2 Cups Chana Dal (Split Chickpeas) (300g)
3 Spring Onions, Chopped
1 Cup Flat Leaf Parsley, chopped
3 Medium Garlic Cloves, Crushed
1 1/2 tsp Coriander Powder
1 1/2 tsp Cumin Powder
1/4 tsp Cinnamon Powder
1 1/2 tsp Salt
1 1/2 tsp Oil
1/2 tsp Baking Powder
Oil for Deep Frying
METHOD
Pick over the split Chickpeas and remove any foreign particles. Wash and rinse them under running water. Then soak them for between 1 1/2 to 3 hours in warm water.
After soaking, drain thoroughly. Add the soaked chickpeas to a food processor.
Add all the ingredients and grind into a medium-fine texture. You should be able to make a ball or patty from the ground mixture. If you can't, you'll need to bring it more.
Shape the mixture into discs and place them on a plate. When shaping, be sure to compress the mixture otherwise the falafel will fall apart.
Heat up the oil on a medium heat (number 5). Check to see if the oil is hot enough by throwing in a small amount of mixture. If it reacts, the oil is ready. But make sure the oil isn't too hot!
Then fry until they are slightly brown on both sides. Enjoy by themselves or in a sandwich or salad with hummus, pickled red cabbage and a Mediterranean salad!
Pickled Red Cabbage Recipe
1 Cup Sliced Red Cabbage
1 tsp Chopped Flat Leaf Parsley
1/4 - 1/2 tsp Salt
1 tsp Olive Oil
1 tsp Red Wine Vinegar
Juice of 1/2 Lemon
Mix all the above ingredients by hand, gently crushing the cabbage while mixing. Leave to marinate for at least 30 minutes.
Mediterranean Salad Recipe
1/2 Cucumber, Seeded
1 Medium, Ripe Tomato, Seeded
1 Small Red Onion
2 TBSP Chopped Fresh Parsley
1/4 tsp Salt
1/4 tsp Freshly Ground Pepper
Juice of 1/2 Lemon
1 tsp Olive Oil
1/4 Dried Mint Leaves
Chop all the vegetables into small chunks. Then place into a bowl. Mix everything except the Dried Mint Leaves in with the vegetables. Sprinkle with Dried Mint Leaves. ENJOY!!
