These falafel taste amazing and are full of fibre from the chickpeas, and antioxidants and minerals from the variety of spices this recipe includes. The original recipe is taken from Ottelengi’s book, Jerusalem. The fact you’re using uncooked but soaked chickpeas means that you have to be aware and prepared for this before you start but it makes it well worth it.
Makes about 24
125g dried chickpeas
125g dried yellow split peas or dried fava beans
2 spring onions – chopped
2 cloves garlic – peeled and chopped
Handfuls of fresh coriander and parsley
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon cardamom – use the pods and scrape out the seeds (3-4 pods)
1 ½ tablespoon gluten free flour
½ teaspoon gluten free baking powder
Soak the chickpeas and split peas overnight or 6-8 hours in twice the amount of fresh water. Once soaked drain them well. If you keep the chickpeas moist for a couple of days they will start to sprout but you can still use them and they will actually be more nutritious.
Blitz the soaked chickpeas and split peas with the onion, garlic and fresh herbs in a food processor until well chopped but not mushy, do this in a couple of batches.
Put the mixture in a large bowl add the spices, baking powder and flour.
Mix really well, cover and leave in the fridge for the minimum of 1 hour.
When ready to cook them, take about a tablespoon of mixture, squidge well together and roll into a ball, sprinkle sesame seeds over them if using.
Heat the oil in a heavy based pan, once hot, fry the falafels for about 3-4 minutes, turning to ensure they brown all the way round.
Drain on kitchen paper and serve (traditionally with pita bread and salad).
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