Falafel
Total Time: 1 hour · Makes 48 30g falafel
Falafel are great, healthy comfort food. We always keep a stock in the freezer. They take about 4-6 minutes in the fryer from frozen, so they're a super quick option for a light snack or part of a meal.
Ingredientes
For the falafel
- 750g dry chickpeas (1500g when soaked for 24 hours)
- 1 tsp ground coriander
- 1 onion chopped
- 25g chopped parsley
- pinch ground cardamom
- ½ tsp cayenne pepper
- 2 tsp salt
- generous dash of ground pepper
- 3 tbsp chickpea flour
- 4 tsp cumin seeds
- grapeseed or groundnut oil for frying
For the tzatziki (dip)
- 2 tbsp Mascarpone cheese (or Greek yoghurt)
- 2 tbsp creamed cheese (or Greek yoghurt)
- bunch of finely chopped mint
- 10 cm of peeled cucumber, finely grated
- the juice of half a lemon
- salt & pepper
Método
For the falafel
- After having soaked them for 12 hours, pulse the chickpeas in a blender.
- Add the chickpea blend and the dry ingredients together in a mixing bowl and mix thoroughly.
- Take 30g quantities of the mixture and form balls with your hands. Set aside.
- Deep fry for around 4-6 minutes.
For the tzatziki (dip)
- Peel and grate the cucumber.
- Using a tea strainer remove the juice
- Blend the mascarpone and cream cheese together.
- Add the grated cucumber, chopped mint lemon juice, salt and pepper and mix well.
