Falafel with tarator

This is the reliable homemade falafel recipe you've been looking for, with hints like not to overprocess the mixture, to refrigerate the mixture before rolling, and to serve the falafel with a creamy tahini sauce.

Falafel with tarator Credit: Kitti Gould

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 150 g (¾ cup) large dried chickpeas, soaked overnight in cold water
• 1 small handful flat-leaf parsley, stalks removed
• 1 small handful coriander, stalks removed
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp dried chilli flakes (optional)
• 2 tbsp salt flakes
• ½ tsp sweet paprika
• 2 garlic cloves, finely chopped
• ½ onion, roughly chopped
• ½ tsp bicarbonate of soda
• 750 ml (3 cups) vegetable oil

Tarator

• 1 garlic clove, peeled and left whole, plus extra if needed
• 100 g tahini
• ½ tsp salt flakes
• 80 ml (⅓ cup) lemon juice, plus extra if needed

To serve

• tomato
• iceberg lettuce
• Middle Eastern flat bread

You will need to begin this recipe 1 day ahead.

Soaking time: overnight

Chilling time: 30 minutes

Instructions

1. For the tarator, process the garlic in a small food processor until finely chopped. Add the tahini and blend until combined, then add the salt and lemon juice. If the tarator seems a bit thick, add enough water to thin it down to a sauce consistency (about 2–3 tablespoons). Taste and adjust the garlic and lemon to suit your taste. Store in an airtight container in the fridge for up to a week. Makes about 375 ml.
2. Rinse the chickpeas and leave to drain for about 10 minutes.
3. Place the chickpeas in a food processor and process until they resemble coarse breadcrumbs. Add the parsley, fresh and ground coriander, cumin, chilli (if using), salt, paprika, garlic and onion and process until well combined. If the mixture is too dry, add a splash of cold water to bring the ingredients together (this may not be necessary). Take care not to overprocess the mix, as it may become too wet and smooth, making it difficult to handle. It should be rough, workable and easy to shape.
4. Transfer the mixture to a medium bowl and fold in the bicarbonate of soda, then refrigerate for 30 minutes. The falafel mixture will bind together more easily once chilled.
5. Pour the vegetable oil into a medium heavy - based saucepan and heat to about 180°C (a cube of bread dropped in the oil will brown in 15 seconds).
6. Use two dessertspoons or soup spoons to shape the falafel. Alternatively, use a falafel tool and a palette knife or spoon to shape the falafel. Working in batches of 5 or 6 at a time, shape the falafel, then very carefully lower them into the hot oil and cook for 3–4 minutes or until they are cooked through and nicely browned. Remove them with a slotted spoon and drain on paper towel. (You may need to use a small sieve to remove any bits of falafel that have come away from the patties during the cooking process.)
7. Serve immediately with iceberg lettuce, sliced tomato, flatbread and tarator (tahini) sauce.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

High Engagement

Watch The Full Episode Here

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Watch The Full Episode Here

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