Making your own falafel from scratch is so easy. All you need is a little forward planning and a food processor with some oomph. I like to make a feast of my falafel and serve them in warmed pita pockets spread with hummus and packed with a simple green leaf salad, some pennysmenu tabouli and a drizzle of tahini and garlic sauce or pennysmenu bean skordalia.
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| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
Falafel
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Ingredients
- 1 cup dried broad beans
- 1 cup dried chickpeas
- 1 medium brown onion quartered
- 1 bunch fresh continental parsley stalks removed
- 2 garlic cloves peeled
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 level tsp bi carb soda
- pinch salt & pepper
- pinch chilli powder optional
- vegetable or canola oil for frying
Ingredients
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Instructions
- Soak the beans in cold water for 48 hours (drain and replace the water after the first day)
- On day two drain the broad beans and remove the outer brown skins. Drain the chick peas.
- Place all of the ingredients into a food processor and blend for a couple of minutes until the mixture becomes fine and smooth.
- Shape and roll the mixture into balls or patties and place them on grease proof paper.
- In a non-stick frying pan, heat enough oil to come half way up the sides of your falafel ball (around half an inch) to a medium temperature. Place each falafel ball into the oil and gently fry for around four minutes or until golden brown.
- Turn the falafels over and continue to cook for another four or five minutes. When golden, remove the balls from the pan and drain on absorbent paper.
Recipe Notes
The falafel mixture will keep refrigerated for up to 4 days and can be frozen.
It is possible to freeze cooked falafel balls however, I haven’t found this to be successful as in my opinion , the falafel become tough when re heated.
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