These falafel are less traditional and more Sabrina style – packed with herbs and bolstered with extra ﬂavour – but the results are every bit as satisfying.
- 250 g dried chickpeas (see Note)
- 50 g ﬂat leaf parsley, roughly chopped
- 50 g fresh coriander, roughly chopped
- 1 large carrot, scrubbed and grated
- 2 large garlic cloves, very finely chopped
- 4 fat spring onions, very thinly sliced
- 1 onion, very finely chopped
- 2 tbsp plain flour
- 1 tsp baking powder
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- vegetable oil, for deep-frying
- Maldon sea salt flakes
- freshly ground black pepper
- pitta breads
- sliced gherkins
- sliced tomatoes
- sliced red cabbage
- Greek or natural yogurt (or vegan alternative)
- chilli sauce
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.
Soaking time: 8 hours
1. Soak the chickpeas in cold water overnight, or for 8–10 hours, then drain.
2. Put the chickpeas along with all the remaining main ingredients, except the vegetable oil, into a food processer and season generously with salt and pepper. Blitz until evenly combined but still slightly coarse in texture (don’t worry too much about the consistency).
3. Pour enough oil into a deep frying pan or saucepan to fill to a depth of about 4 cm. Heat the oil over a medium heat and bring to frying temperature – it should be hot but not smoking (add a pinch of mixture: if it sizzles immediately, the oil is hot enough). Line a plate with paper towel.
4. Take scoops of the mixture and roll into smooth balls about 4 cm in diameter. Fry the falafels in batches, a few at a time without overcrowding the pan, for 2–3 minutes, or until just starting to brown all over. Remove with a slotted spoon and transfer to the paper-lined plate to drain. Serve hot in pitta breads with pickled cucumbers, tomatoes, Greek yogurt and chilli sauce.
• You really need dried chickpeas for this recipe – don’t be tempted to substitute the canned variety as they will result in mushy falafels.