Falafel
HB-4079 · Hand-built original · Middle Eastern
Falafel is a Middle Eastern main course centred on chickpeas, prepared in a straightforward home style. Serve it as directed in the method.
Middle EasternMain courseServes 4, about 20 balls1887 kcalVegetarianVeganDairy-freeEgg-freeDiabeticHigh FiberRenal
Main ingredient: chickpeas
Servings:4quantities adjust to match
Ingredients
- 8¾ oz dried chickpeas
- 1/2 medium onion, finely chopped (2¾ oz in total)
- 1 garlic clove, crushed
- 1 tbsp finely chopped flat-leaf parsley
- 2 tbsp finely chopped coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/2 tsp baking powder
- 1 tbsp plain flour
- 3¼ cups sunflower oil for deep-frying
- 1/2 tsp sesame seeds, for coating
- salt
Method
- Soak the chickpeas overnight in cold water at least twice their volume, then drain.
- Grind or process the chickpeas with the onion, garlic, parsley and coriander in batches, pulsing 30-40 seconds each, until finely chopped and holding together but not pasty.
- Mix in the cayenne, cumin, ground coriander, cardamom, baking powder, 3/4 teaspoon salt, flour and 3 tablespoons of water by hand, cover, and chill for 1 hour.
- Heat sunflower oil 2¾ in deep in a heavy saucepan to 350°F.
- Shape tablespoonfuls into balls of about 1 oz with wet hands, pressing firmly, and sprinkle lightly with sesame seeds.
- Fry in batches for 4 minutes until well browned and cooked through, drain on kitchen paper, and serve at once.
Nutrition (per serving, where published)
1887 kcalCalories
6 gProtein
20.5 gCarbs
198.4 gFat
18.1 gSaturates
5.3 gFibre
3.7 gSugars
209 mgSodium
0 mgCholesterol
263 mgPotassium
83 mgCalcium
2.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data