Makes 4 servings (approx. 5 – 6 pieces per person)
Falafel Ingredients
- 250 g dried chickpeas (soak for at least 12 hours beforehand)
- 1/2 clove of garlic
- 1 shallot
- 25–35 g parsley
- 25–35 g coriander
- 10 g rosemary
- 10 g thyme
- Salt and pepper
- Neutral vegetable oil for frying (e.g. rapeseed oil or peanut oil)
- Optional: a little chickpea flour
How to make the Falafel
Drain the soaked chickpeas and blend them with the garlic clove, shallot, parsley, coriander, rosemary and thyme in a blender or food processor until you have a smooth but still slightly grainy mixture. Then leave to rest for 2–3 hours – this allows the mixture to bind together and the herbs to develop their full flavour.
Use an ice cream or falafel scoop to form small balls and press them firmly together so that they hold their shape during frying. If the mixture is too loose, add a little chickpea flour.
Pour vegetable oil into a large pan so that the bottom is covered by about half a centimetre, then turn on the heat. Once the oil is hot, fry the falafel over medium heat for about 6–8 minutes until golden brown. Remove the falafel from the pan and drain on a plate lined with kitchen towel.
Serve the falafel warm or cold with a dip of your choice.
OTHER WAYS TO COOK THE FALAFEL – BAKING OR DEEP-FRYING
In the oven: Brush the falafel with a little oil and bake on the middle rack at 200 °C top/bottom heat for 15 minutes on each side. Please note that the falafel will be slightly drier when baked in the oven.
In a deep fryer: Fry the falafel in plenty of hot vegetable oil until golden brown.
Sesame Dip Ingredients
- 200 g tahini (sesame paste)
- 50–100 ml coconut milk
- Juice of one lime
- A little mint, finely chopped
- Cane sugar to taste
- Salt & pepper to taste
How to make the Sesame Dip
Mix the tahini, coconut milk, lime juice and mint leaves until creamy. Dilute with a little extra coconut milk to achieve the desired consistency. Finally, season to taste with salt, pepper and cane sugar.