My famous falafel

My famous falafel

By
From
At Home with Ben
Makes
20 falafel
Photographer
Mark Roper

In London, all the local restaurants and kebab joints have signs out the front saying ‘Time Out’s best’! I love my falafel, so I am making my official ‘unofficial’ claim to fame for my recipe.

The secret to making falafel is to let the mixture ferment and develop flavour. I like to dip them in harissa or yoghurt as a snack, and I also put them in the kids’ lunch boxes.

Ingredients

Quantity Ingredient
2 1/2 cups dried chickpeas, soaked for at least 24 hours in plenty of cold water
1/2 cup finely diced celery
1/2 cup chopped spring onion
1 tablespoon chopped flat-leaf parsley leaves
1/2 teaspoon ground turmeric
1/4 teaspoon chopped chilli
1 teaspoon sesame seeds
1/2 teaspoon salt
freshly ground black pepper
1 egg
sunflower oil, for deep-frying

Method

  1. Drain the chickpeas. Combine all the ingredients except the egg and sunflower oil in a food processor and blitz until fine crumbs form. Add the egg and blitz for a further minute or two. Cover and refrigerate for at least 2 hours and preferably overnight.
  2. Heat the sunflower oil in a saucepan or frying pan to around 170°C.
  3. Mould the mixture into flat balls. You can use 2 soup spoons to do this, then use one of the spoons to scoop the balls into the hot sunflower oil.
  4. Deep-fry until golden, then drain on paper towel.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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