Herby falafel - lightly fried then oven baked 🧆
I associate falafel with some of my most enjoyable foodie moments... ‘the falafel man’ in London’s Borough Market, the falafel wraps in the GreenPeace area of Glastonbury festival and just about every street food market I ever go to. I love ❤️ falafel but every attempt I’ve made to recreate it at home has been average at best. For starters, I don’t own a deep fryer and the texture has never been quite right. UNTIL , I discovered this recipe in the BBC Good Food magazine. Ive added a couple of twists to make it my own but full credit where credit is due, this recipe is delicious. Using dried chickpeas was a first for me... I’m thinking that might be where the great texture comes from.
Herby falafel - lightly fried then oven baked 🧆
I associate falafel with some of my most enjoyable foodie moments... ‘the falafel man’ in London’s Borough Market, the falafel wraps in the GreenPeace area of Glastonbury festival and just about every street food market I ever go to. I love ❤️ falafel but every attempt I’ve made to recreate it at home has been average at best. For starters, I don’t own a deep fryer and the texture has never been quite right. UNTIL , I discovered this recipe in the BBC Good Food magazine. Ive added a couple of twists to make it my own but full credit where credit is due, this recipe is delicious. Using dried chickpeas was a first for me... I’m thinking that might be where the great texture comes from.
Open in Cookpad AppSteps
- 1
Soak the chickpeas in water overnight - they’ll absorb the water and look like this when drained. (Using dried chickpeas gives a coarser texture)
- 2
Add them to a blender and blitz them they’ve all broken up.
- 3
Add the spices to a pan and roast for a minute. Then bash them up in a pestal and mortar (or with a rolling pin in a plastic bag). Key thing here is bashing up the coriander seeds. Then add the spices to the chickpeas in the blender. This is where I added my first twist - 1/2 tsp chipotle chilli flakes for a little extra heat and sweet smokiness
- 4
Next chop your herbs. The recipe said to use leaves only but I never discard the stalks - they’re full of so much flavour. Just make sure everything is finely chopped before adding because the chickpea mixture is already quite dense so the blender won’t be so good at chopping at this point
- 5
Add the crushed garlic. Another tip- don’t discard the leftover garlic skin. Just slice it a few times with a knife and add it to the mixture.
- 6
Give everything another good blitz until you’ve got a good thick paste. (You might need to scrape the edges a few times to make sure everything gets combined). Then transfer the mixture to a bowl, mix in a tsp baking powder and leave to chill in the fridge for at least 30 mins
- 7
Once chilled, remove the mixture from the fridge, roll into ball, flatten slightly and coat in sesame seeds. The mixture is crumbly so be delicate with it. Then put the falafel back in the fridge for another 15 minutes or so
- 8
Preheat the oven to 180 degrees c. Then heat a few tbsps oil in a pan over a medium heat (so that the oil covers the base of the pan). Once hot, fry the falafel in two batches - 3 minutes on each side until golden brown. Then transfer to a baking tray and bake in the oven for 15-20 mins until brown and crispy. Be careful not to over bake.
- 9
Serve with whatever you fancy. We went for flat breads, red cabbage pickle, mint yogurt and some siracha.
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