Best of Falafel

Best of Falafel
  • Rating:
  • Serves: 2 people
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


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For the Falafel: 500g split fava beans (soaked for 12 hours) 2 big handfuls each of rocket, coriander and parsley 2 baby Leeks – chopped 2 cloves garlic 2 tsp ground cumin 2 tsp ground coriander 1tsp salt 1tsp pepper Water as required 1 tbsp sesame seeds Oil for deep frying For the salad: I green chilli chopped Tomatoes Chopped ½ cucumber Half handful mint Half handful coriander Squeeze of lemon juice To serve: Pita bread Mixed pickles Tahini sauce


Method 1. Put the chopped leeks and rocket leaves in to the blender along with the garlic, coriander and parsley and blend. 2. Add the fava beans to the blender, you want a ratio of two thirds beans to one third herbs. To that add the ground coriander, cumin, salt and pepper and blend. 3. Open the blender and push the mixture down from the sides back to the bottom of the bowl. Add a little water if required. Blend again until the mixture is quite smooth. 4. Shape the falafel either using a falafel maker or take a tablespoon of the mix and shape in to a thick round disk. 5. Heat the oil in a large pan or in deep fat fryer. If using a pan be careful not to fill it more than half full. To check that the oil is up to temperature add a small amount of mixture, it should bubble. The oil is too hot if it is smoking. Add the falafel in batches and cook until browned on the outside and crisp. Remove and place on kitchen towel to drain the oil. Ensure the oil is back up to temperature between batches. 6. Whilst the falafel are still piping hot sprinkle with sesame seeds. 7. For the salad, chop the tomatoes, cucumbers, coriander, mint and chilli and season with lemon juice. 8. Serve with mixed pickles, pita bread, chopped salad and tahini.

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