Finally the weekend is here, and more time can be spent in the kitchen! Why not make a falafel feast for your loved ones like I made recently. Some years ago I'd had enough of falafel. Quite often they were the only, or the best, vegetarian alternative available, and so I thought that I had already eaten more than my share. However now I started thinking that I should give them another chance, and decided to make my own. It turned out that I still like them very much and will definitely have them more often again.
As an inspiration and guideline I read quite a few falafel recipes, but mainly based my own version on the Guardian article How to cook the perfect falafel and a recipe in the wonderful cookbook Veggiestan by Sally Butcher. The making of the falafel is surprisingly simple, and you can combine them with pretty much anything.
So this is how I made mine, and the recipe makes about 15 falafel.
2 cups dried chickpeas
195g broad beans (1 can)
5 garlic cloves
4 spring onions
15g fresh parsley
15g fresh coriander
1tsp ground cumin
1tsp ground coriander
1tsp baking powder
Vegetable oil for frying
Soak the chickpeas overnight. Many recipes suggested that the chickpeas don't need to be pre-boiled, but I boiled them for 20 minutes anyway. The main reason being that I don't have a good food processor, just my old hand mixer. You can decide which version you prefer.
Chop the garlic and the spring onions and remove any large stalks of the herbs. Then just purée all the ingredients together into a paste that should be easy to shape with your hands.
Heat vegetable oil in a frying pan (or you can deep fry these) and fry the falafel on both sides until crispy.
This is how simple it is!
Serve the falafel with: homemade hummus, tahini, salad with mixed leaves, heirloom tomatoes and shallot rings, char-grilled peppers with harissa coating (chopped peppers first char-grilled on both sides, then brushed with harissa and baked in the oven for 20 minutes), char-grilled halloumi and pitta bread.