Crispy Chickpea Falafels
Homemade savoury chickpea falafels has the perfect crispy exterior and a delicate soft center spiced with cumin and herbs. Use them for vegetarian sandwiches and burgers or just a quick snack dunked in hummus.
A food processor or blender works well to create a thick paste and really grind up the ingredients for a smooth consistency. If you don’t have a food processor or blender, mash together manually with a pestle and mortar or a potato masher.
Ingredients
- 2 cups dried chickpeas, soaked in water overnight
- 1 cup fresh coriander, use the stems and leaves
- 1 cup dill
- 1/2 cup onions, chopped
- 1 tbs garlic, chopped
- 1 tbs cumin
- 1 tbs paprika
- 1 tsp salt
- 1 tsp pepper, crushed
- 2 tbs sesame seeds
- 1 tsp baking powder
- 1 tbs olive oil
- 1-2 tbs water
- 1 cup vegetable oil for frying
Equipment
- Sauce pan
- Measuring cups and spoons
- Food processor or blender
- Deep frying pan
Process
Step 1:
Saute the onions and garlic in olive oil until soft in a saucepan over low-medium heat. Allow to cool slightly.
Step 2:
Combine all the ingredients in the food processor and blend together until you have a thick paste. Add a little water at a time to bring the mixture together.
Step 3:
Roll into patties or balls, cover and leave to rest for 15 minutes.
Step 4:
Heat up some vegetable oil in a deep fryer to a medium heat and gently fry the falafels, turning often so that all sides are crispy and it is cooked through. Remove from the oil and serve whilst warm.