Ingredients for 36 medium sized balls
400 g dried chickpeas, soaked overnight (NOT canned chickpeas)
160 g onion, roughly chopped
120 g parsley, roughly chopped (about 2 large bunch)
40 g coriander, roughly chopped (about one large bunch)
1 long green chilli pepper, serrano or jalapeno pepper, minced
6 garlic cloves minced
2 tsp cumin
2 tsp salt
1 tsp cardamom
0.5 tsp black pepper
4 tbsp chickpea flour
1 tsp baking soda
- oil for frying
METHOD:
The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, coriander, pepper, garlic, cumin, salt, cardamom and black pepper.
Pulse the food processor several times until the mixture resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover and refrigerate the mixture for 30 minutes to one hour.
You can use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, add a teaspoon or two of water or lemon juice.
Once the falafel are formed, cook them by your preferred method. Bake in an oven for 10 to 15 minutes. Or our recommended method: Deep fry the falafel, in about 3 inches of oil in a heavy based pot on medium heat. (Heat the oil to 180degC.) Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden.
Use a skimmer or slotted spoon to check the colour of the falafel and make sure they don't over cook. Remove them to a paper towel-lined plate to drain and season before serving.
Serve the falafel immediately, whilst still warm and fluffy inside and crispy on the outside.
This mix stores well frozen for up to 3 months.
Serve with OLIVE ENVY Homespun hommus and natural tzatziki on fresh pita bread and tabouli for an authentically delicious falafel kebab experience.
#shoplocalnoosa #shoplocalsunshinecoast #noosafarmersmarkets #eatlocalnoosa #seqmarkets #australianfood #noosafoodie #noosaeats #visitsunshinecoast #noosahinterland #slowfoodnoosa #innoosa #olives #antipastoqueen #antipastobar #olivestory #oliveshow #brisbanefoodie⠀⠀
Comments