Recipe: Felafel

I can’t believe that I’ve been writing a semi-vegetarian blog for more than three years now and have never posted a felafel recipe.  How have I not yet been drummed out of the Union?  Anyway, making up for lost time, here is a slightly approximate recipe for felafels, as made for the Great Nearly Vegan BBQ a couple of days before my best friend’s wedding.  It’s approximate because I just kept throwing things into the thermomix until they tasted right, but I’m fairly confident that these quantities are right.

This recipe makes a fair bit of felafel – I got about 15-18 patties out of it.

Also, it’s very tasty.  And very easy to make in a food processor.

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3 x 400g tins of chickpeas
1 bunch coriander
1 bunch parsley
1 bulb roasted garlic
1 tbsp ground coriander seed
1-2 tbsp ground cumin
1 fresh chilli, chopped
1-2 tsp chilli flakes
1-2 tbsp olive oil
3 cloves fresh garlic
salt

Now what will you do with it?

Put everything in the food processor until it comes together into a nice dough.  I’m in favour of having some chunks of chickpea in the dough, and some big bits of herbs, but if you are not, just process a little longer.

Taste the dough, and adjust the spices until it has the flavour you like.  The dough should be easy to roll into little patties – not very sticky, but quite coherent and not dry.  You can add olive oil, water, or lemon juice to moisten it if you need to.

Form the dough into 15-18 round patties that fit nicely into the curled palm of your hand.  Refrigerate until you are ready to cook them.

Now you have choices.  We brushed these with a little oil and cooked them on the barbecue plate; you could also bake them in the oven with a little olive oil spray, or fry them on the stove – either in just a little oil, or you could go the traditional shallow- or deep-frying route, in which case you will want to put them onto a plate lined with paper towels to catch some of the oil.  Honestly, I find baking is the easiest.

Serve with flat bread and lots of dips and salads.

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Variations

We live just around the corner from Half Moon Café, which is justly famous for its Egyptian-style felafel, made with fava beans.  So I think cooked fava beans would definitely be a worthwhile variation to investigate here.  The spices and herbs can be played with – mint might be nice in here, or paprika, or sumac, or a little tahini, or finely chopped roast peppers – go wild!

This recipe is gluten-free, vegan, nut-free and low GI.  It is not low in FODMAPs because of all the chickpeas, and if those weren’t enough of a problem, the garlic would probably get you in any case.

 

 

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