← Nouns Cooking · Lebanese & Turkish

Ingredients

• 250 g dried chickpeas (not tinned)
• 1 small onion, roughly chopped
• 3 cloves Garlic
• 30 g parsley leaves
• 30 g coriander leaves
• 2 tsp ground cumin
• 1 tsp Ground coriander
• ¼ tsp Cayenne pepper (optional)
• 1½ tsp Salt
• ½ tsp Baking powder
• 2 tbsp Sesame seeds (optional)
• 1 l vegetable oil, for frying
• 4 tbsp Tahini
• 1 Lemon, juiced (about 2 tbsp)
• 1 clove small garlic clove, grated
• 4 tbsp cold water
• 4 pita breads, to serve (optional)

Method

1. Cover the dried chickpeas with plenty of cold water (they double in size) and soak overnight, at least 12 hours. Drain and pat them dry.
2. Pulse the chickpeas, onion, garlic, herbs, spices and salt in a food processor, scraping down the sides, until finely chopped like coarse sand. It should hold together when squeezed but not be a smooth paste.
3. Stir in the baking powder, then cover and chill for 30 min so the mixture firms up.
4. Whisk the tahini, lemon juice, garlic and a pinch of salt; it will seize up, then turn smooth and pale as you whisk in the water a spoonful at a time.
5. Heat 5 cm of oil in a deep pan to 180°C (350°F). Shape the mixture into walnut-sized balls or patties, pressing firmly, and roll in sesame seeds if you like.
6. Fry in batches for 3–4 min, turning, until deep golden brown. Drain on kitchen paper and serve hot with the tahini sauce, in pita with salad and pickles.

Tips

• Tinned chickpeas are too wet and will fall apart in the oil; dried and soaked is the only way.
• Contains sesame (tahini and seeds), a common allergen. If a test falafel crumbles, add 1–2 tbsp chickpea flour.
• Pita contains wheat; serve the falafel in lettuce or with salad to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Olive Magazine BBC Good Food