Middle Eastern Falafel Recipe

Strain soaked chickpeas

1. Place the soaked chickpeas in a colander or fine mesh strainer – shaking off any excess water. Leave them to dry while you get the rest of the ingredients ready.

Make falafel mixture

1. Place the chickpeas in the bowl of a food processor. Blitz for 15 seconds and scrape down the sides.
2. Add the chopped herbs, onion and garlic. Blitz for another 30 seconds or so, scraping down the sides as necessary. The coarse falafel mixture should be well combined and damp. It should hold together when shaped.
3. Transfer the falafel mix to a large bowl or airtight container and add the chilli flakes, cumin, coriander and 1½ teaspoon of salt. Mix it well. Then, sprinkle over the baking soda and give it a final mix. Cover the falafel mixture and refrigerate for 1 hour.

Shape falafel

1. Keep a small bowl with water nearby to wet your hands as you shape the falafel. Spoon a heaped tablespoon of falafel paste – about 25 grams – into your palm and roll it into a ball.
2. Arrange the falafel balls on a parchment-lined baking tray and continue rolling the remaining mixture – you should have 22 to 24 falafel balls.
3. Sprinkle the falafel balls with sesame seeds, if using, and gently press them in.

Cook falafel

1. When ready to serve, fill a deep, heavy-based medium saucepan with enough oil to rise about 2½ inches (7 cm) up the side. And place the pan on medium heat to bring the oil to 350 °F.
2. Gently lower the falafel into the oil in batches – I do 6 to 8 falafel per batch. Cook for 3 minutes or until golden brown and crispy. If they brown too quickly, the oil is too hot.
3. Use a slotted spoon to transfer cooked falafel to a bowl lined with kitchen paper. Enjoy freshly fried and still warm.