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Falafel
Ingredients
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- Falafel
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- 200 gm (2 cups) dried chickpeas, soaked overnight in cold water
- 200 podded broad beans gm (about 600gm unpodded)
- 1 Spanish onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp each ground coriander, cumin and cayenne
- 1 cup each coarsely chopped flat-leaf parsley and coriander
- Finely grated rind of 1 lemon
- 3 tsp plain flour
- 1 tsp bicarbonate of soda
- Vegetable oil, for deep frying
- Pickled chillies, mixed herb leaf salad and warm flat-bread, to serve
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- Lemon, cumin and chilli salt
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- 2 tsp cumin seeds
- 2 tbsp sea salt flakes
- Finely grated rind of 1 lemon
- 1/2 tsp dried chilli flakes
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- Yoghurt-tahini sauce
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- 55 gm (2 1/2 tbsp) tahini
- 2 tbsp lemon juice
- 150 gm Greek-style plain yoghurt
- 1 garlic clove, crushed
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Directions
- Drain chickpeas (discard liquid) and process in a food processor with broad beans, onion, garlic, spices, herbs and rind until a fine paste forms. Stir through flour and bicarbonate of soda, season to taste and roll into walnut-sized oval balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).
- For lemon, cumin and chilli salt, dry-roast cumin seeds until fragrant (2-3 minutes). Pound with remaining ingredients in a mortar and pestle until coarsely ground, set aside.
- Meanwhile, for yoghurt-tahini sauce, whisk tahini and lemon juice in a bowl until smooth, add yoghurt and garlic, season to taste and set aside.
- Preheat oil in a deep-fryer or large deep-sided saucepan to 170C. Deep-fry falafel in batches, turning occasionally until golden and cooked through (3-5 minutes), remove with a slotted spoon, drain on absorbent paper and keep warm. Season to taste with lemon, cumin and chilli salt and serve with yoghurt-tahini sauce, pickled chillies, herb salad and flat-bread.
- Note: You could use any delicate herbs for the salad; here we've used flat-leaf parsley, chives, mint and dill.
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