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Our favourite falafel recipe

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Our favourite falafel recipe
This classic vegan falafel recipe is simple, delicious, and healthy. Falafel has been a staple dish across the Middle East for hundreds of years, and it's become a favourite around the world for obvious reasons. Here's the falafel recipe we use at Terra Madre.
By
Terra Madre
June 4, 2019
6
servings
110
minutes
20
m prep +
90
m cook
48
calories

Equipment

Food processor
Food processor
Large mixing bowl
Large mixing bowl
A pot or deep skillet
A pot or deep skillet
Deep fryer (optional)
Deep fryer (optional)
Candy thermometer
Candy thermometer
Falafel spoon (optional)
Falafel spoon (optional)

Ingredients

  • 500g dry chickpeas (soaked overnight with 1 tsp of bi-carb soda)
  • 1 medium brown onion
  • 12 bunches of parsley
  • 1 bunch of coriander
  • 3-4 spring onions
  • 6 cloves garlic
  • 1 ¾ tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tbsp paprika
  • Vegetable oil for frying (grapeseed, sunflower, or avocado oils all work well)

Method

1.

Use your food processor to blend the soaked chickpeas until a rough, coarse meal forms.

2.

Add the onions and blend for another few minutes. Add all the remaining ingredients and blend well. You want to make sure the mixture holds together, but be careful not to blend for too long and turn it into hummus!

3.

Pour the mixture out into a large bowl and fluff it up with a fork and take out any chunks of chickpeas that the processor missed. Cover the bowl with a beeswax wrap and refrigerate for 1 hour.

4.

In a pot or deep skillet, heat about 4–5 centimetres deep of vegetable oil. Heat the oil slowly over a medium heat. The ideal temperature for falafel is 170 degrees C. The best way to monitor this is to use a deep fry or candy thermometer.

5.

If you have a falafel spoon, form mixture into balls and test one by dropping it gently into the middle of the pot. It should take 2–3 minutes per side to brown (5–6 minutes in total). If it browns too fast your oil is too hot and your felafels will be raw in the centre.

6.

Shaping the remaining mixture: if you don’t have a falafel spoon, use wet hands to form small round balls. Use about 2 teaspoons of mixture per ball and gently press together with your palms to form a pattie. If the balls don’t hold together, you may need to put the mixture back into the food processor and blend it some more. If they still don’t stay together, you can add a few tablespoons of chickpea flour to the mixture to help it bind.

7.

Once your oil is at the right temperature, fry the falafels in batches of 5–6 at a time until golden brown on both sides.

8.

Remove with a slotted spoon and let them drain on paper towel. Repeat for remaining batch. Serve the falafel fresh and hot with schug, tahini dressing, hummus, and salads in pita or as a plate.

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About the author

Terra Madre is Melbourne's leading organic retailer and wholesaler. Located in Melbourne's northern suburbs our goal is to make organic food cheaper and more accessible for our local community and businesses all across Melbourne and Australia.

Keywords:

Falafel, Vegan, GF, DF, wheat free, nut free

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