Makes: 12 falafel balls
Preparation time: 10 minutes
Cooking time: 3 minutes
Resting time: overnight
What You’ll Need:
- 300g dry chickpeas
- 1 small onion
- 2 cloves garlic
- ½ bunch parsley
- ½ bunch coriander
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp bicarbonate of soda
- 2 tbsp sesame seeds
- Salt
- Oil for deep-frying
Sauce:
- 1 small tub, dairy free yoghurt e.g. coconut
- 1 tbsp lemon juice
- Salt
What To Do:
- The previous day, soak the chickpeas in a generous amount of water 12-24 hours. It is important to use dry chickpeas, soaked overnight in water, and not canned chickpeas; these have too much water and will cause the falafel to explode when cooked.
- The next day, peel the onion and garlic. Wash the parsley and coriander and discard the stems, then dry the leaves carefully. Drain the chickpeas, then dry them carefully. In a food processor, grind the chickpeas with the garlic, onion, and fresh herbs. In a mixer, mix the chickpea puree with the spices, bicarbonate of soda, sesame seeds, and salt. Mix on a low speed for 2 minutes. Use your hands to form 12 balls the size of walnuts.
- Heat the oil for deep-frying to 180°C. Fry the falafels for about 3 minutes. They should be a deep golden brown. Drain on paper towels.
- Mix the yoghurt with the lemon juice and a pinch of salt. Serve the hot falafels with the sauce.