Falafel

Adapted from recipe by Yotam Ottolenghi & Sami Tamimi

from Jerusalem: A Cookbook


1/2 cup dried chickpeas

1/2 cup dried fava beans

1x shallot, roughly chopped

1x clove garlic, roughly chopped

generous handful flat-leaf parsley

generous handful coriander

4x teaspoons Sami's Kitchen Falafel Spice Blend **

(available in New Zealand here, or internationally here)

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cardamom

1/2 teaspoon baking powder

1-1/2 tablespoons plain flour

generous pinch sea salt

3 tablespoons water

sunflower oil to deep fry

sesame seeds to finish


Place dried chickpeas and fava beans in a large bowl;  fill the bowl with cold water;  and leave to soak overnight, or at least 12 hours.


Drain the chickpeas and beans well and place in the bowl of your food processor.  Add the onion, garlic, parsley and coriander.  Blitz until finely chopped.  It's best to use the pulse function on your food processor so that you don't overdo it.  The final mixture should be very finely chopped and just beginning to clump together, but definitely don't grind it to a paste or let it get mushy.


Remove mixture to a bowl, and add the spices, baking powder, flour, salt and water.  Mix well, using your hands, until everything is well combined.  Cover and put in the fridge for at least an hour before continuing.


Place a medium-sized, heavy-based saucepan over medium-high heat and fill with oil to a depth of about 7cm (2-1/2 inches).  Heat the oil to 180 degrees C (350 degrees F).


Using wet hands, form the mixture into small patties or ball.  Squeeze them together really well, as you will find the mixture is a little crumbly and delicate.  Sprinkle just a few sesame seeds on the top of each one, and very carefully lower them into the hot oil, cooking them in batches, until deep golden and crispy, and cooked through - about 4 minutes.


Remove, drain on a paper towel, and serve immediately.

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