Falafel Recipe by Michael Rantissi
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
7 hrs
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Total Time
7 hrs 30 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
Middle Eastern
Falafel Recipe by Michael Rantissi
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 200 grams dried chickpeas
- 100 grams dried split broad beans
- 1 large handful coriander
- 2 large handfuls flat-leaf parsley Italian parsley, leaves picked
- 1 small onion coarsely chopped
- long red chillies seeds removed, finely chopped
- 4 garlic cloves coarsely chopped
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 2 tablespoons sesame seeds
- rice bran oil for deep-frying
Instructions
- In a large bowl, soak the chickpeas and broad beans overnight in cold water, changing the water at least twice during this time.
- Drain the chickpeas and broad beans and put them in a food processor with the coriander, parsley, onion, chilli and garlic. Whiz until grainy (not a smooth purée).
- Transfer the mixture to a bowl and add the baking powder, cumin and sesame seeds. Mix together and, using a falafel spoon or two tablespoons, quenelle the mixture or roll it by hand into 20 patties.
- Pour enough rice bran oil for deep-frying into a large deep saucepan and heat to 170°C (325°F). To test if the oil is hot enough, drop in a cube of bread and if it turns golden brown in 20 seconds you are good to start cooking. (If the oil is not hot enough, the falafel will break up.)
- Working in batches, drop the falafel into the oil and deep-fry for 3 minutes, or until golden. Remove the falafel with a slotted spoon and drain on paper towel. Serve with green tahini or hummus.
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