200 grams dried chickpeas7 oz/1 cup
100 grams dried split broad beans3½ oz
1 large handful corianderleaves picked
2 large handfuls flat-leaf (Italian) parsleyleaves picked
1 small onioncoarsely chopped
long red chilliesseeds removed, finely chopped
4 garlic clovescoarsely chopped
1 teaspoon Baking Powder
1 teaspoon ground cumin
2 tablespoons Sesame Seeds
Rice bran oilfor deep-frying
It takes time to make good falafel so you’ll need to start this falafel 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.
- 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 purée).
- 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 (325°F). 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.
Thanks Chef Michael Rantissi of Kepos & Co for providing this delicious recipe. If you find yourself in Sydney around Waterloo or Redfern, check out Kepos & Co or Kepos St. Kitchen to taste the real deal.
This recipe is part of a cookbook dubbed Falafel for Breakfast that features lots of amazing Middle Eastern recipes. It was published by Murdoch Books. Falafel photograph credit goes to Alan Benson.