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Falafel

Australian Gourmet Traveller recipe for falafel.
Falafel

Falafel

Chris Court
6
40M
15M
55M

Falafel are easy to prepare and great as a snack or stuffed into flatbread with a little salad as a light meal. You’ll need to begin this recipe a day ahead to soak the chickpeas and drain the yoghurt.

Ingredients

Cucumber yoghurt

Method

Main

1.For cucumber yoghurt, place cucumber in a sieve to drain excess liquid then transfer to a bowl. Add drained yoghurt and garlic and refrigerate until required.
2.Process chickpeas, garlic, lemon juice, tahini and spices in a food processor until finely blended. Add herbs and spring onion, season generously to taste and pulse to combine. Shape the chickpea mixture with wet hands into golf ball-sized balls, place on a tray and refrigerate until required.
3.Preheat oil to 180C in a deep saucepan, add falafel in batches and deep-fry, turning occasionally, until golden (2-3 minutes). Drain on absorbent paper, season to taste and serve hot with cucumber yoghurt.

This recipe makes about 18 falafel.

This recipe is from the April 2013 issue of

.

Drink Suggestion: Mint tea. Drink suggestion by Max Allen

Notes

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