- 400g (14 oz) Dried chick peas
- 1-2 Garlic cloves
- 1 Onion
- Parsley
- Sea Salt
- Oil for frying
- Mixed salad
- Cumin
- Tahini
- Chillies marinated in oil
- Soya Cream
A vegan staple. The first time I ate falafel was when I left Italy for the first time in the early 90’s. Northern Europe were already enjoying this food that the migrants bought with them from the South. Then freeze-dried versions began to arrive in Italy, then kebab houses and pizzerias offering falafel began to spring up and I made use of both. And until I’m entirely self-sufficient and domesticated, they’ll continue to be the best. In truth, falafel are not hard too make at home, they are also cheap and can taste almost as good as those available commercially, almost.
Rinse the soaked chickpeas and put in a blender with the cumin, parsley, onions, garlic and a little salt. The quantities depend on preference and so are up to you. You can also serve the chickpeas with the raw onion on the side, along with other vegetables, but I prefer to put it straight into the mix as the flavour once cooked is not as strong. Blend until well-mixed and firm, if it is too lumpy, add a little water.
Roll the mixture into medium-sized balls and cook in very hot oil (corn oil is best) for 6 to 7 minutes. Serve with salad and crudities. To make a sauce, blend together some tahini and soya cream and add the chillies. If you’d really like to recreate the ’souk’ experience, serve in pitta.
