Making bread is one of my weaknesses, but so is falafel. I’m sure I am not the only one who attempts falafel, only for it to fall into nothingness in the frying pan. I’ve seen many falafel recipes in my time which call for egg as a binding ingredient, which could help me avoid this problem. I SAY NO EFFING WAY. Traditional falafel recipes do not use egg. And JESSICA don’t use egg. I will avoid egg at all opportunities. No to egg.
If any of you know Paris, you know that Le Marais is home to THE BEST falafel stores in the world. This is evidently an exaggeration on my part because I have ventured little outside France and Italy, however judging by the extremely long queues, you would think that these falafel stores are selling substances other than Mediterranean snacks….
Anyway, it’s therefore always been a shame that I love falafel and have tasted some of the best falafel that can be offered, yet I can’t (couldn’t) seem to make my own. Until I realised I was making a stupid error. I was ignoring flour and baking powder. You wouldn’t think they were so important for binding, well, they are.
To sum up, falafel is great and now I can make it and wont have to go to Paris or wherever in order to have it. Basically, I love falafel, what better food could you possibly have? I’m not even sure what makes it so good, it’s chickpeas…fried…
I was also extremely happy to omit a lot of fresh things from this recipe, which makes it easy on the wallet. Yay. However, you WILL need a food processor. Enjoy.
-1 x 400g tin of chickpeas, drained.
-1 onion, chopped roughly
-2 cloves of garlic
-1 tbsp of lemon juice
-2 tbsp of flour
-1 tsp of baking powder
-1 large handful of spinach (optional)
-2 tsp of dried flat leaf parsley
-2 tsp of chilli powder (I used one, cos my mum is a wimp)
-2 tsp dried coriander
-2 tsp ground cumin
-1 tsp salt
-5-6 tbsp olive or sunflower oil (I used a mix).
-Process the chickpeas until broken apart, but do not process for too long.
-Add the remaining ingredients and continue to process until the mixture comes together to resemble mashed potato almost. You will need to stop the processor from time to time in order to move the ingredients about in the container. Do not over-process, it still needs to be slightly chunky.
-Take a teaspoon amount of the mixture, and then using your hands roll into balls. Place on a plate ready to fry, you will probably need to do it in batches.
-In a large frying pan, ideally a wok-like one, heat up the oil.
-Add about four to five balls to the oil, ideally the oil should come halfway up a ball.
-Leave the balls to cook for about 3 minutes or until dark brown, and then turn the balls over. Cook for another 2-3 minutes and then drain on kitchen towel.
-Do not overcrowd the frying pan! Enjoy warm, with hummus, salad, pitta or ANYTHING, FALAFEL GOES GREAT WITH ANYTHING!