Serves Makes 18, serves 4 – 6 people
Israel
Falafel are the ultimate Israeli street food, served stuffed into warm pita bread with a range of delicious toppings including hummus, tahini, salad and pickles. This dish works best with dried chickpeas.
INGREDIENTS:
8 oz (225g) dried chickpeas
1 onion, finely chopped
2 cloves garlic
2 tbsp fresh parsley, chopped
1 tsp salt
2 tsp ground cumin
1 tsp ground coriander
½ tsp dried chilli flakes
½ tsp black pepper
Vegetable oil
Cover the dried chickpeas in cold water and allow to soak overnight, or for at least 8 hours.
Drain the chickpeas and blend to a coarse paste with the rest of the ingredients (reserve a little parsley for a garnish). Cover and refrigerate until needed.
Heat the oil in a deep frying pan. Meanwhile, with wet hands, form the mixture into balls, using about 2 tablespoons for each ball. Once the oil is shimmering hot, fry the balls until golden brown, then drain on paper towels before serving.