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.
- 250 gm dried chickpeas, soaked overnight in cold water, drained (1¼ cups)
- 4 garlic cloves, crushed
- 1½ tbsp lemon juice
- 1 tbsp hulled tahini
- 3 tsp ground cumin
- 3 tsp ground coriander
- ½ tsp ground chilli
- ½ cup (loosely packed) each flat-leaf parsley and coriander
- 4 spring onions, finely chopped
- For deep-frying: vegetable oil
- 1 telegraph cucumber, peeled, seeds removed, finely grated
- 500 gm Greek-style yoghurt, drained overnight in a sieve in the refrigerator
- 1 small garlic clove, finely grated
- 1For 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.
- 2Process 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.
- 3Preheat 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
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