Our Real Easy, Real Tasty Falafel
- 100g ((½ cup) dried chickpeas
- 100g (½ cup) dried broad beans
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 long green chillies, seeded and chopped
- ½ teaspoon baking powder
- 2 tablespoons plain or cornflour, if needed
- Salt flakes and cracked black pepper
- ½ bunch parsley leaves, roughly chopped
- ½ bunch coriander leaves, roughly chopped
- ½ bunch mint leaves, roughly chopped
- 2 cups flavour neutral oil
Get started the night before by soaking your chickpeas and broad beans in plenty of cold water and pop in the fridge to soak overnight.
Once soaked, drain and discard the soak water.
Place both the chickpeas and broad beans into a food processor along with onion, garlic, ground coriander, cumin, chilli, baking powder, salt and pepper. Pulse until the mixture starts to climb the sides of the bowl instead of just spinning around the bottom – this indicates that it’s starting to bind together. Add the parsley, coriander and mint, then pulse to mix through.
Grab a golf ball-sized amount of the mixture and see if you can form a ball. If the mixture is sticky, this is a good sign there is sufficient binding. If the mix is either too wet or too crumbly, add about 1½ tablespoons of the flour, then pulse and check again; you may need to add the full 2 tablespoons. If the mixture is still to crumbly, add a tablespoon or so of boiling water.
Preheat oven to 180°C (fan-forced). Heat the oil in a large, deep saucepan until just shimmering and trial a falafel to check that it doesn’t fall apart in the oil. This will happen if there are cracks in the mixture of the oil is not hot enough. Shape the remaining mixture into balls and place onto a tray.
Working in batches, fry the falafels for 3- 4 mins until golden brown. Drain on paper towel then transfer to a baking tray and finish in the oven for 5 or so minutes.