el gran sueño falafel
Falafel are great, healthy comfort food. I always keep a stock in the freezer. They take about 4-6 minutes in the fryer from frozen so they're a super quick option for a light snack or part of a meal.
Makes about 48 30g falafel
- 750g dry chickpeas (1500g when soaked for 24 hours)
- 1 tsp ground coriander
- 1 onion chopped
- 25g chopped parsley
- pinch ground cardamom
- ½ tsp cayenne pepper
- 2 tsp salt
- generous dash of ground pepper
- 3 tbsp chickpea flour
- 4 tsp cumin seeds
- grapeseed or groundnut oil for frying
For the tzatziki
- 2 tbsp Mascarpone cheese
- 2 tbsp creamed cheese
- bunch of finely chopped mint
- 10 cm of peeled cucumber, finely grated
- the juice of half a lemon
- salt & Pepper
- Pulse the chickpeas in a blender.
- Add the chickpea blend and the dry ingredients together in a mixing bowl and mix thoroughly.
- Take 30-gram quantities of the mixture and form balls with your hands. Set aside.
- Deep fry for around 4-6 minutes.
- For the tzatziki:
- Peel and grate the cucumber. Using a tea strainer remove the juice
- Blend the mascarpone and cream cheese together.
- Add the grated cucumber, chopped mint lemon juice, salt and pepper and mix well
Tools for the job
- blender/food processor
- deep fryer or suitable deep base pan for frying
- Avoid pre-cook the chickpeas and for best results use dried chickpeas soaked overnight. For frying I'd recommend groundnut oil or grapeseed oil. These are high smoke-point oils that will ensure the falafel are lovely and crunchy on the outside and moist in the middle.
- Once you have formed the falafel balls you can put them on a tray and freeze them. Cooking them from frozen will give the falafel an even better crunch.