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Falafel

Almost every country in the Middle East has its own version of falafel. Syrian falafel are made with a mix of chickpeas and broad beans (ful mesdames) and sesame seeds.
Course: Mains, Snack, Starters
Cuisine: Middle Eastern, Syrian
Keyword: Chickpeas, Falafel, Snack, Vegan, Vegetarian

Equipment

  • Food processor
  • Frying pan

Ingredients

  • 150 g dried chickpeas, soaked overnight or 400ml tin of chickpeas
  • 150 g dried ful mesdames beans, soaked overnight, skinned
  • pinch bicarbonate of soda
  • 1 large brown onion
  • 3 cloves garlic
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • bunch fresh coriander leaves
  • 1 tbsp sesame seeds
  • 1 tbsp sea salt
  • vegetable oil for frying

Instructions

  • Drain the chickpeas and ful mesdames and grind in a blender or food processor
  • Add the rest of the ingredients except the oil
  • Form the falafels into small balls, golf ball size.
  • Heat up the oil in a frying pan to 190ÂșC
  • Fry the balls, a few at a time, until golden.
  • Serve with the toum, parsley and flatbread