Beware street food lovers. This falafel recipe is gourmet…it’s the traditional recipe made by great grannies. If you want that downtown taste, skip the coriander and halve the garlic. And don’t be too generous with the spices. But I advise against this!
1 kg dried chickpeas (garbanzo beans), soaked overnight
1 large bunch of coriander (cilantro), roughly chopped
1 medium onion, chopped into eighths
1 head of garlic, cloves peeled and crushed
4 tbs salt
1 tsp sumac
2 tbs cumin
2 tbs baharat (can sub with allspice)
1 – 2 tbs ground black pepper
4 – 5 tbs dried ground coriander seeds
Set up your meat mincing machine and use a large hole plate.
To grind, place handfuls of drained chickpeas into the machine.
Alternate between the coriander and chickpeas until all are ground.
Note, you will get a lot of water from these two. Stop at intervals and pour this “water” into the bowl of ground chickpeas. It’s what holds the mix together.
Change the plate to a smaller one….
Re-grind the coriander/chickpeas mixture, alternating between the mixture, garlic and onion chunks.
When it’s all finished, add the spices and mix in very well.
Taste a bit of the mixture and add any additional spices you desire to taste.
Your mixture is ready for use!
You can store this mix in freezer bags for a couple of months, but break it up so it’s not all one hard lump when you want to use it.
Otherwise, drop in a piece of flat bread into your deep fryer. When it begins to turn a rosy colour, your oil is ready.
Shape teaspoon heaped size falafels into a small doughnut by rolling it into a ball then pressing it to flatten it with the palm of your hand.
Push through the end of a spoon (or the like) to make a hole in the middle.
Dip half the top side into sesame seeds and fry until golden.
Be careful not to keep it in for too long as it will continue cooking after you take it out of the fryer.
Also note not to make the oil too hot as it will burn on the outside and remain raw on the inside. Once the bread is a rosy colour, keep the oil on medium heat.
If you have a falafel mould, then place a heaped teaspoon of the mixture onto it.
Flatten the falafel by removing excess mixture with the back of a teaspoon.
Use the handle to make a hole in the centre, then dip into the sesame seeds and fry.
Serve with a hummus dip.