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Falafel
  • Falafel
  • Falafel
Falafel

Falafel

The origins of falafel are highly contentious, with Israel, Palestine, Lebanon, Egypt and Yemen all staking a claim to its ownership. Whatever the origins, these deep fried snacks are really quick and simple to make (once you’ve soaked your chickpeas!) and are a really satisfying main course or mezze dish.
More Info

Book: How to Be a Mezze Legend

Page number: 44

Effort: Medium effort

Serves: 4

Prep: 20 mins (plus overnight soaking)

Cook: 50 mins
Shopping List

1 small onion - coarsely grated or finely chopped
2 cloves of garlic - finely grated or crushed
30g bunch of coriander - roughly chopped
30g bunch of parsley - roughly chopped
200g dried chickpeas
3 tbsp gram (chickpea flour) or use plain flour but the falafel just won't be as crispy!
1 tsp baking powder (optional)
Oil for frying (sunflower or vegetable oil is best)
Blends Needed

BIBER BLEND: 1 tsp

KAMMUN BLEND: 5 tsp

QARFA BLEND: ½ tsp

SUMAK BLEND: tsp
Goes Great With
Also Works a Treat With

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