I have made falafel twice in the last week, they are fairly easy to make so long as you remember soak the dried chickpeas the night before. Falafel make a nice addition to a vegetarian meal and this recipe is also a good option for the gluten intolerant.
150g dried chickpeas, soaked in water overnight
500g packet of frozen broadbeans (defrost then remove the tough, outer pod) or
300g shelled fresh broadbeans (or 150g dried, skinless broadbeans soaked in water overnight)¹
1 ½ cups coriander leaves and stems ²
1 clove garlic grated 1 tsp chilli paste or you can use cayenne pepper instead
3 tsp ground coriander 3 tsp ground cumin
1 tsp bicarbonate of soda (baking soda)
½ medium onion, chopped finely
Oil for deep frying
The next day, drain and rinse the chickpeas, (if using dried broadbeans do the same) place all ingredients into a food processor and pulse until the mixture is finely minced (not too fine, you still want a bit of texture)
Make small balls or patties and place on a tray lined with baking paper, chill well and then deep fry in hot oil, (182-190°C/360-375°F) about 3 minutes per side or until they are golden brown. Remove from the hot oil with a slotted spoon. Drain on paper towels, best served hot
Serve with yogurt or hummus (I used this recipe)
¹ I used a 500g packet of frozen broadbeans, once the tough outer pod is removed there will be a bit more than 300g of broadbeans. I have also made falafel without taking off the tough outer pod, but the falafel aren't as nice.
² I roughly chop the coriander and put into a measuring jug, close enough is good enough. Parsley is also another option.
The first few times I made these they started to fall apart when being deep fried, I found that by chilling or even freezing the falafel, they kept their shape when deep frying.
I do my deep frying in a wok, it doesn't take too much oil and there is a larger surface area so I only need to do two batches.