And what a success! Okay there are some things that are hard to compete with - like big juicy doner kebabs in fresh naan. But then some dishes don't need to compete - they are just great as standalone dishes and not just pale substitutes. Falafel is one of these. There is a reason they can compete with other middle eastern fare - because they are just that good.
I trawled through internet recipes and many, that came out on top in google searches, had cooked chickpeas as the main ingredient. Any sites that had feedback from users sited problems with the falafel mixture not binding. In the back of my mind I remembered something about soaked uncooked chickpeas being used. I went with these and the results speak for themselves.
Ingredients:
2 cups Chickpeas Soaked & Un-cooked
3 Garlic Cloves, chopped
1 tbsp Coriander seeds*
1 tbsp Cumin seeds*
1 small onion, chopped
1 tsp pepper corns*
2 tsp salt
Coriander/Parsley leaves, chopped (optional)
Green Chili, chopped (optional)
1 cup rice flour (or more)
3-4 cups of vegetable oil
*If you don't have whole spices use pre-ground spices.
1. Soak the chickpeas for at least 2 hours, or overnight.
2. In a dry pan lightly toast the coriander seeds until you can smell their aroma.
3. Grind the cumin seeds first, then add the toasted coriander seeds and pepper and when these are well ground add the garlic. To bind them add the salt.
4. Blend the chickpeas and spice mix. To get them to combine add water. You want the consistency to be like grainy houmous and with the blade combining the mixture slowly but not overly wet.
5. Turn out into a bowl and with a wooden spoon begin to mix in the rice flour. If using chili, parsley or coriander, add now
6. Take small balls of mixture and roll in the palm of the hands into smooth balls. (If it is too wet to handle add more rice flour.) Dust each ball lightly in more rice flour.
7. Heat oil and deep fry 3-4 falafels at a time until golden brown. Leave to drain on kitchen paper.
Serve in pittas with salad and sauces.
Sauce suggestions:
Raita
Yogurt and mint
Tahini, garlic and lemon juice
