Discover the Flavors of Falafel
Daens Kitchen
Ingredients – 3 cups Dried chickpeas – 1 brown onion peeled and quartered – 6 garlic cloves peeled – 1 bunch flat leaf parsley – 1 cup cilantro / coriander – 1 tbsp baking soda – 1 tbsp corn flour – ½ tbsp dried coriander – ½ tbsp cayenne pepper (optional) – 1 tbsp cumin – 2 tbsp water (optional) – salt and pepper – olive oil and neutral oil for frying Tahini sauce – 1/4 cup tahini – 1/2 lemon – 1/2 tsp white pepper – 4-6 tbsp water – kosher sea salt
01
– Do the day ahead – Place the dried chickpeas into a large bowl and cover with cold water. - Leave to soak overnight for 12 – 18 hours. -When ready, drain the chickpeas and pat dry.
02
Add all remaining ingredients and blend in 60 second increments, scraping the side of the bowl each time, until all ingredients are well combined. – Transfer the mixture to a bowl, cover and place in the fridge for at least 1 hour.
03
– Scoop a tablespoon of the mixture into your hands and form into a bowl. You can slightly flatten the ball until they are roughly 2 inches thick. Place onto a plate while you prepare the remaining falafel. It should make 28 – 30 falafels.
04
Fill a large pot half way up with oil. Heat the oil on high until it reaches a temperature of 180 – 190C / 355F. Place a small amount of mixture into the oil and if it sizzles your oil is ready!
05
– Using a slotted spoon, slowly lower one falafel at a time into the hot oil. Cook in batches of 6 for 4 minutes or until crunchy and deep golden on the outside.
06
Place onto a cooling rack and repeat with the remaining falafel.
05
– Serve fresh with a drizzle of tahini sauce, tabouli salad and red pickled cabbage.