Falafel, also known as ta’miyah in Egypt, is a popular street food in the Middle East and beyond. The soaked legumes need to be minced using a meat grinder with the finest attachment to achieve a perfect texture. However, a food processor can also be used to yield good results.
SERVES 4 TO 6
INGREDIENTS:
- 2/3 cup (3 1/2 ounces/100g) dried chickpeas, soaked overnight with 1/2 teaspoon baking soda
- 1 1/3 cups (7 ounces/200g) peeled split dried broad beans, soaked overnight with 1 teaspoon baking soda
- 5 large garlic cloves, peeled
- 1 small onion, peeled
- 1/4 bunch cilantro (2 ounces/50g)
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice or Lebanese 7-Spice Mixture
- 1/4 teaspoon finely ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon baking soda, plus another 1/2 teaspoon to mix in just before frying
- Sea salt
- Vegetable oil for deep-frying
GARNISH:
- Tahini sauce
- Pink pickled turnips
- Sliced tomatoes
- Chopped flat-leaf parsley
- Flatbread for serving
INSTRUCTIONS:
- Drain and rinse the chickpeas and broad beans. Grind through a meat grinder with the finest blade attached, together with the garlic, onion, and coriander. If you don’t have a grinder, process in a food processor until you have a fine paste.
- Transfer the mixture to a bowl. Add the seasonings, 1/2 teaspoon baking soda, and salt to taste. Taste and adjust the seasoning if necessary. Cover and let rest for 30 minutes in the refrigerator.
- Pour 2 inches (5 cm) of vegetable oil in a large frying pan and place over medium heat. Mix the remaining 1/2 teaspoon baking soda in the falafel mix. When the oil is hot, shape the falafel into shallow, round patties measuring 1 1/2 inches (3 1/2 cm) in diameter and 3/4 inch (1 1/2 cm) thick by hand, or use a falafel mold. If using a mold, use the spatula part of the falafel shaper to scoop a little falafel mixture. Pack it into the mold, making sure you slide the lever down to make space. Fill the mold, then smooth the mixture down against its sides to make a mound. Hold the mold over the hot oil and release the lever to pop the falafel into the oil. Be careful not to splash. Repeat the process until you have used up all the falafel mix, making sure you do not crowd the frying pan. You should end up with about 15 falafel balls. If you’ve shaped the falafel by hand, slide them into the oil. Fry for 3 to 4 minutes, stirring every now and then, until the falafel are golden brown all over. Remove with a slotted spoon onto several layers of paper towels to drain off the excess oil or place on a wire rack with a baking sheet underneath to collect the dripping oil.
- Serve the falafel hot with the tahini sauce, vegetable garnishes, and good flatbread, either on their own or as part of a mezze spread.
NOTE:
- For frozen falafel, fry straight from the freezer at 350°F (180°C) for 5 to 6 minutes or until golden
