Lunch

Israeli Falafels

Ottolenghi inspired falafels.

This recipe has been slightly modified to meet our special dietary requirements.

It’s egg and dairy free and can easily be made gluten-free as well.

Chickpeas and Sesame seeds are a good source of calcium.

 

Israeli Falafels

Print Recipe
Serves: 8 Cooking Time: 2.5

Ingredients

  • 413gm Dry Chickpeas
  • 11gm Bi-Carb Soda
  • 30gm Cold Water (for mixture)
  • 1017gm Cold Water (for soaking)
  • 15gm Spelt Flour
  • 10gm Pink Salt
  • 30gm Garlic Cloves
  • 66gm White / Yellow Onion
  • 15gm Ground Cardamom
  • 20gm Ground Cumin
  • 100gm Coriander
  • 100gm Parsley
  • 60gm Black or White Sesame Seeds
  • 750gms - 1000gms Olive Oil

Instructions

1

Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.

2

The next day, drain the chickpeas well and combine them with the onion, garlic, parsley, and coriander. For the best results, use a meat grinder for the next part. Put the chickpea mixture once through the machine, set to its finest setting, then pass it through the machine for a second time. If you don't have a meat grinder, use a food processor. Blitz the mix in batches, pulsing each for 30 to 40 seconds, until it is finely chopped, but not mushy or pasty, and holds itself together.

3

Once processed, add the spices, baking powder, 3/4 teaspoon salt, flour, and water. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for at least 1 hour, or until ready to use

4

Fill a deep, heavy-bottomed medium saucepan with enough oil to come 6-7 cm up the sides of the pan. Heat the oil to 176C.

5

With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut, about a scant 1 ounce (you can also use a wet ice-cream scoop for this).

6

Sprinkle the balls evenly with sesame seeds and deep-fry them in batches for 4 minutes, until well browned and cooked through. It is important they really dry out on the inside, so make sure they get enough time in the oil. Drain in a colander lined with paper towels and serve at once.

Notes

Serve with tahina Sauce, pickled turnips, humous and fresh vegetables. If you have time weigh each falafel out to 43gms

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