Perfect Falafel {and Beetroot Falafel!)
An Original Recipe by Lorraine Elliott
Start this recipe the day before to allow chickpeas to soak
Preparation time: 25 minutes plus overnight soaking time and 1 hour refrigeration
Cooking time: 15 minutes
- 1 cup dried chickpeas (do not use tinned)
- 1 red onion, peeled and roughly chopped
- 1/2 cup parsley and mint
- 6 cloves garlic, peeled
- 2 red chillies, roughly chopped
- 2 teaspoons ground cumin
- 1 teaspoons ground coriander
- 6 tablespoons plain all purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 beetroot, roasted (optional)
Step 1 - Soak the chickpeas in water overnight changing the water 2-3 times (keep at room temperature). You can also do this 24 hours ahead of time. Rinse and drain the chickpeas. Blend them with the red onion, parsley, mint, garlic, chilli, cumin and coriander and beetroot if you are using it. It doesn't have to be a finely texture mixture, you will still want some texture. Then add the baking powder, salt and flour until you get a sticky mixture (mix well, this is what holds the mixture together). I also found I didn't have to adjust the mixture for beetroot. You can just add it and it will stick together because the flour and baking powder binds it.
Step 2 - Line a tray with parchment. Roll the mixture into balls-either walnut sized balls or larger. Refrigerate for 1 hour. Heat oil to 190C/374F - you can deep fry or shallow fry these. Fry the falafel balls in the oil until golden brown. Serve with pita bread, hummus and salad. You can also refresh these by deep frying them just before serving.
To make beetroot hummus, I add two cooked beetroot to this hummus recipe.