Recipe

Falafel

  • 30 mins preparation
  • 15 mins cooking
  • Makes 25 Item
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Ingredients

Falafel
  • 3/4 cup (135 grams) dried broad beans
  • 2/3 cup (130 grams) dried chickpeas
  • 1/3 cup coarsely chopped flat-leaf parsley
  • 2 tablespoon ground cumin
  • 2 tablespoon ground coriander
  • 2 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 small brown onion, finely chopped
  • 1 tablespoon plain flour
  • 1 egg
  • vegetable oil, for deep-frying

Method

Falafel
  • 1
    Place beans and chickpeas in separate bowls, cover with water; stand overnight. Drain, rinse separately under cold water; drain.
  • 2
    Bring a medium saucepan to the boil; add beans and return to a boil, then simmer, uncovered, 5 minutes. Drain.
  • 3
    Blend or process beans, chickpeas, parsley, cumin, coriander, salt, soda, onion, flour and egg until almost smooth. Shape level tablespoons of mixture into patties; place on tray, cover, refrigerate 30 minutes.
  • 4
    Heat oil in wok; deep-fry falafel, in batches, until browned. Drain on absorbent paper. Serve falafel with hummus, if desired.

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