My first taste of Falafel was in Camden Market in the 1980s. I didn't know anything a bout Middle Eastern food, nor had I ever tasted chick peas or tahini. Ever since the mighty chick pea has been a staple in my diet. Sometimes its falafel, other times Onion or Carrot Bhaji, Houmous or the countless other things you can make. Since the new rise in popularity of vegan food, falafel has become more prevalent than ever as the 'vegan option' on the average restaurant menu, since it is relatively easy and inexpensive to make. I have noticed that it is rarely made in the authentic fashion where the chick peas are soaked and ground raw, rather than from a can already cooked. Here is the difference between a good falafel and a mushy falafel. Traditionally there may be some cooked fava beans as well, but here I am using raw soaked chick peas. If you have any left over from the recipe, allow them to soak for a further day or two. All you need to do is put them in a jar, rinse with water and the drain them. Repeat this process by rinsing everyday, put the jar in a cool place, you will soon have bean sprouts.
Chick Peas (soaked for 6 to 8 hours) 300g
Garlic 1 clove
Ground Cumin 2 tsp
Ground Coriander 2 tsp
Fresh Coriander 2 tbls
Gram Flour 2 tbls
season with salt and white pepper
half the water from tin of Chick Peas
Tin of Chick Peas
Garlic 3 cloves
Lemon Juice (half a lemon)
salt and white pepper to season
Self Raising Flour 300g
Coconut Yoghurt 2 tbls
Coconut Yoghurt 250g
Fresh Coriander chopped fine 1 tbls
Fresh Mint chopped fine 1 tbls
Cucumber 2inch piece diced
Courgettes half and sliced 1 yellow, 1 green
Tin Chick Peas
Fresh Mint and Coriander leaves torn
Zest and Juice of 1 Lime
Roughly blend half of the soaked chick peas with the spices and put aside. Blend the rest of the chick peas and other ingredients to a paste. Mix all together with a spoon. Use a falafel shaper or a spoon to shape falafels. Shallow fry in sunflower oil until golden.
Blend all ingredients to a paste taste and season.
Chop herbs and dice cucumber into Yoghurt.
Mix ingredients into a dough. Let to rest on fridge for an hour or so. Pull off 100g piece and roll into a ball. Flatten out with hand and cook on a dry hot pan. No oil, just shake off the loose flour and put it straight on the pan.