Falafel
VEGAN II GLUTEN FREE II DAIRY FREE II NUT FREE II SOY FREE II SESAME FREE II TOP 14 FREE
Originated from the Middle East and extremely popular with vegans. They are so versatile and can be eaten in a salad, in a wrap, a pitta bread served in a burger. they make the perfect snack, lunchbox filler or light supper.
I always used tinned beans for falafels, they are just so much easier to use than having to soak and boil dried beans. I have used the spices from my local Indian shop as they are literally half the price than in the stores or supermarkets. The gram flour is chickpea flour which I also buy from my Indian shop at a fraction of the cost.
Gram flour is like the ‘glue’ that binds all the ingredients together do not exclude this from the recipe. Please only use gram flour and not plain flour, it’s such a poor substitute and does not add any flavour!
Ingredients
Chickpeas
I always used tinned chickpeas as they are softer and the falafels then take no time to put together.
Gram flour
Easily found at most supermarkets now, or your local Indian shop. Gram flour is the ‘glue’ that binds this recipe together, you could use another flour instead, however it will have a different texture and taste profile.
Tips
This is quite a sticky mixture, so be prepared for mucky hands. Falafels are traditionally round and circular like a golf ball, however, since it’s my recipe I flatten them a little. It makes frying them easier since I dislike deep-frying anything. This way you use much less oil which I personally love, I’m not too fond of the taste of deep-fried food.
I make these in batches part cook them and leave them in the freezer as they freeze really well. I then finish them off in the oven for 5-10 minutes once defrosted.
1.5 hours cooking and prep time makes 6 portions
Step by step
Recipe
2 tins of chickpeas
2 small onions peeled and roughly chopped ( I used 1 white & 1 red)
125 g gram flour
120 ml of water
1.5 tsp ground cumin
1.5 tsp ground coriander
2 tsp harissa
5 cloves garlic
2 birds eye chilli
50 g chopped coriander
pinch of sea salt
1 tsp bicarb of soda
Method
In a food processor blitz together 1.5 tins of chickpeas, onion, garlic, chilli, spices, bicarb and salt.
Once all the ingredients are finely blended transfer into a large mixing bowl and add the gram flour, remaining chickpeas and mix to form a sticky mixture, I usually get right in there and use my hands, no need to be posh and use a wooden spoon!
I first fry one falafel off so I can check the seasoning, so do a test falafel, and if you need to add more seasoning or spices, you can easily adjust the flavour by tweaking it to your palette.
If you think the test falafel is ok, divide the mixture into portions roll into a ball and flatten slightly using a little gram flour to stop it sticking so much.
Shallow fry the portions, for 7/10 minutes ensuring they are a little darker than golden brown on medium heat.
Once cooked then serve and enjoy!
Variations
This dish is so versatile, try making the patties bigger, and you can make falafel burgers, or keep them small to fill into pitta bread or wraps. I serve them with my famous sweet chilli pineapple sauce,.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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