Preparation time is 35minutes
Cook time is 20minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 15 cloves garlic, roughly chopped
- 2 cloves garlic, crushed
- 1/2teaspoons baking powder
- 2tablespoons plain flour
- 3tablespoons coriander, finely chopped
- 2teaspoons ground coriander seeds
- 1 medium brown onion, roughly chopped
- 3tablespoons continental parsley, finely chopped
- 1/2teaspoons dried chilli flakes
- 800grams cans no added salt chickpeas, rinsed, drained
- 1tablespoons lemon juice
- 2teaspoons cumin seeds
- 250grams tabouli
- 1teaspoons sea salt flakes
- 1.20L vegetable oil, use 200g in recipe (remainder used for deep frying)
- 6 pita bread (to serve)
Nutrition per serving
9170kJ
Protein
17.2grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make the falafel, line a tray with baking paper. Place chickpeas, onion, garlic, coriander, parsley, cumin, ground coriander and chilli flakes in a food processor and process until finely chopped. Do not overprocess or mixture will become mushy. Transfer to a bowl and stir in flour and baking powder. Season with salt and pepper.
Step 2 of 4
Roll tablespoonfuls of mixture into balls (makes about 30) and place on tray. Chill for 1 hour or until firm.
Step 3 of 4
Meanwhile, place garlic, lemon juice and salt in a food processor and process until finely chopped. With motor running, slowly add oil, in a steady stream, until a smooth, thick white sauce forms. Add 1-2 tbs hot water to thin, if preferred. Transfer to an airtight container and refrigerate until required.
Step 4 of 4
Line a baking tray with paper towel. Half fill a medium saucepan with oil and heat over medium heat. When oil is hot, cook falafel, in batches, for 3 minutes or until golden. Transfer to tray to drain. Serve falafel with toum, tabouli and bread.
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