It takes time to make good falafel so you’ll need to start this recipe 24 hours in advance. To shape the falafel you can use a traditional falafel spoon, available at most Middle Eastern grocery stores. Alternatively, you can use two tablespoons, or do it the Egyptian way and make small patties with your hands. (If using either of the latter shaping methods, adding 2 egg whites when seasoning the mixture will make it firmer – although, because it is not traditional, I prefer not to add egg whites.)
- 200 g (1 cup) dried chickpeas
- 100 g dried split broad beans
- 1 large handful coriander leaves
- 2 large handfuls flat-leaf parsley leaves
- 1 small onion, coarsely chopped
- 2 long red chillies, seeds removed, finely chopped
- 4 garlic cloves, roughly chopped
- 1 tsp baking powder
- 1 tsp ground cumin
- 2 tbsp sesame seeds
- rice bran oil, for deep-frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead.
In a large bowl, soak the chickpeas and broad beans overnight in cold water, changing the water at least twice during this time.
Drain the chickpeas and broad beans and put them in a food processor with the coriander, parsley, onion, chilli and garlic. Whiz until grainy (not a smooth puree).
Transfer the mixture to a bowl and add the baking powder, cumin and sesame seeds. Mix together and, using a falafel spoon or two tablespoons, quenelle the mixture or roll it by hand into 20 patties.
Pour enough rice bran oil for deep-frying into a large deep saucepan and heat to 170°C. To test if the oil is hot enough, drop in a cube of bread and if it turns golden brown in 20 seconds you are good to start cooking. (If the oil is not hot enough, the falafel will break up.)
Working in batches, drop the falafel into the oil and deep-fry for 3 minutes or until golden. Remove the falafel with a slotted spoon and drain on paper towel. Serve with green tahini or hummus.
Recipe and image from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books, $49.99, hbk).
View our Readable feasts review and more recipes from the book here.