- 300g hydrated chickpeas
- 1 onion
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon fresh coriander
- 1 teaspoon ground cumin
- 5g baking powder
- Mild olive oil (for frying)
- Salt and freshly ground black pepper
For the yoghurt sauce
- 1 tub creamy Greek-style natural yoghurt
- 2 tablespoons EVOO
- 1 clove of garlic (finely chopped)
- Juice of half a lemon
- chopped fresh mint, salt and black pepper
For best results, use dry chickpeas that have been soaked in water for 24 hours then well-dried. Avoid using tinned or jarred chickpeas as they are likely to disintegrate when frying. Once mashed, the chickpeas should have a sandy texture.
Finely chop the onion then crush together with the garlic cloves parsley and coriander, cumin powder and baking powder. Season with salt and pepper and add to the mashed chickpeas. Mix well, shape into a ball, cover with a clean tea towel and leave to rest for at least one hour in a cool place or better still, leave in the fridge overnight.
When the mixture has risen into a fluffy dough, shape into walnut-sized patties, squeeze gently to release any excess water and flatten slightly. This recipe makes approximately 20-25 felafel. Fry in batches of four in plenty of oil that’s not too hot and turn over to cook both sides. (1 min). Drain on absorbent paper.
For the sauce, mix natural yoghurt, garlic, lemon juice, olive oil, salt and pepper in a bowl and garnish with chopped mint leaves for that Middle Eastern touch. Serve with hot or cold falafel.