Super crunchy on the outside and light and fluffy inside, this falafel delivers a delicious flavour combination – fresh herbs, nuts with a wonderful spicy finish of ginger and chilli.
- 300g dry chickpeas
- 50g pecans
- 50g fresh coriander; chopped
- 30g fresh flat leaf parsley; chopped
- 3 large cloves of garlic; halved
- ~2cm piece of fresh ginger; peeled and roughly chopped
- 1 medium size onion; roughly chopped
- 1tbsp spelt flour
- 1 1/2tsp salt
- 1 1/2tsp black pepper
- 1tsp cumin
- 1/2tsp chilli flakes
- ~100ml olive oil for frying
- 1.5l water for soaking
Pour 1.5l litre of filtered water to a pot, add the chickpeas, pop the lid on and leave to soak for at least 10h (overnight works best).
When you are ready to make your falafel, drain the chickpeas then pop them into a food processor.
Add all other ingredients spreading them evenly around the processor bowl but leaving the pecans to be added last. They will help to weigh down the fresh herbs, which means that everything will better stay in place while mixing.
Use the pulse function until your mixture is coarse to semi-coarse. Do not over pulse / mix or you will end up with a hummus-like texture, which isn’t ideal for falafels.
Once done, remove the blade from your food processor and start forming your falafels. I used an ice-cream scoop to measure mine out and the mixture should yield 24 almost perfect balls of falafel 🙂
Do not squeeze your mixture too much as this will make it dense and remove moisture from it, which will result in dry falafels later on. If you are struggling to form your desired shape you can:
- Pop the blade back on your processor and pulse few more times.
- Pop it into the fridge to help firm it up a bit
- Or worst case scenario add some eggs to help it glue together, but you really shouldn’t need to do this, if you followed the measurements as stated.
Once all your falafels have their final shape, it’s time to fry!
In a heavy bottomed frying pan, ideally a small cast iron one, preheat 100ml of olive oil (or more if you pan is bigger, ideally you are aiming for enough oil in the pan to cover half of your falafel).
Bring the oil up to 180C before popping your falafels in. Do not over crowd the pan. I cook 6 at the time despite having space for 12 or even 15. More falafels at one time popped into the pan means a bigger drop in the oil temperature once you put them in (this will result in your falafel soaking up the oil making them greasy) and a general inability to turn them with ease, so take it easy and fry them in batches.
When I fry the oil drops to 170C, this is temperature of my oil once all new falafels are in. I heat it up to 180C again as quickly as possible before turning the heat down and cook for about 5-6 minutes turning regularly
When done remove with a slotted spoon and place on some kitchen roll to soak up any residual oil.
Serve warm or cold with a green salad or go classic and add into a wrap.
Most importantly of all though… enjoy!
Do you like falafel?
What’s your favourite way of serving them?