Best Turkish Falafel
Learn how to make the best falafels. Falafels are delicious round-shaped fritters made with chickpeas, fresh herbs and fragrant spices. They are vegan and gluten-free and are packed with healthy plant fibres and proteins.
Equipment
- an extra large narrow heavy-based pan
Ingredients
- 1 cup dry chickpeas
- 1/2 cup flat-leaf fresh parsley chopped
- 1/4 cup onion diced
- 2 cloves garlic diced
- 1 tablespoon virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- water
Instructions
- Soak the dry chickpeas overnight. The chickpeas will absorb water and double in size.
- When you are ready to make the falafels, drain the water from the chickpeas and transfer 1/4 of the chickpeas to a food processor. Process the chickpeas to wet crumbs. Continue to add small amounts of chickpeas while mincing them in the processor until you have used all chickpeas. Chop the onion, garlic and herbs and place them in the food processor. Process them together with the chickpeas.Add the spices, lemon juice, salt and baking paper to the food processor and use the pulsing setting to mix all ingredients in the dough. *If the dough is too much for your food processor bowl, transfer it to another large bowl and mix well. If the chickpea dough is too dry, add a little bit of water. Stir well. Check if the dough is holding its shape by pressing it inside your palm. Cover the bowl with the dough with cling film wrap and leave it in the fridge for at least 30 minutes.
- Use a round ice cream scoop to measure how much chickpea dough to use for each falafel ball. If you do not have an ice cream scoop handy, use 3 tablespoons of chickpea dough for 1 falafel. Roll the chickpea dough into a ball between the palms. The balls must be roughly 1.5 inches large.
- Prepare an extra large heavy-based pan. Heat plenty of cooking oil in your pan on the hob to medium heat. To make sure the oil is hot, place one falafel ball in the oil. When small bubbles start emerging around the falafel, place as many falafel balls as you can fit freely in your pan. Turn the falafels with tongs to cook them on all sides. When the falafels cooks to golden colour, transfer them onto a large plate or a tray lined with sheets of kitchen paper to drain the oil.
- Serve the falafels hot, accompanied with a dip or a sauce. Sauces that compliment falafel well are humous, tzatziki, tahini or garlic sauce.