Updated: Jun 16
This recipe is pretty fool proof - but you can leave out the egg if you prefer a vegan version. The aqua faba from the can of chick peas might work as a binder, otherwise some soaked linseeds is a viable alternative! I have fried these rather than baking them as I fry very little food, and it does give them a fantastic crunch. Serve in some warm flatbreads, with crunchy salad with this yummy tahini flavoured yoghurt. V kid friendly too.
Makes about 20 felafels
Ingredients for the Felafel
400g chickpeas - either from a can, or soak a batch of dried chickpeas over night and then simmer them for 45 minutes and drain. You can use the excess for a nice Chana curry, or in a salad.
6 Spring onions, or one small onion, chopped
30g bread crumbs
1 egg, lightly beaten
2 cloves of garlic, crushed,
1/2 lemon - zest and juice
2 tbsps of fresh coriander, chopped
2 tbsps of fresh parsley, chopped
1 tbsp of tahini
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cinnamon powder
a decent pinch of cayenne pepper, or chili powder
Salt and pepper
Rape or sunflower seed oil to fry
warmed flat bread or pitta to serve.
For the sesame sauce:
3 tbsp plain yoghurt
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini
Combine all of the ingredients in a large bowl and mix. Working in batches, pulse the mixture in a food processor and season well. You can leave some of the chickpeas quite lumpy for texture. Turn everything in to a bowl and let it sit for 30 minutes.
Meanwhile, make the sauce and season well.
When it's time to make the felafels, use dampened hands to make golf-ball sized pieces and flatten them slightly. The mixture should come together really well but if it's too dry add a little more lemon juice or some chickpea water.
Gently heat the oil, testing the heat with a pea sized piece of the mix. Then fry the felafels in batches for 2-3 minutes. Drain them onto kitchen paper and eat whilst they are hot!Though they are also a really lovely healthy snack if you have any left over and will keep for a couple of days in the fridge. Hope you enjoy this delicious recipe - thanks Mary Berry!