Authentic Falafel

Falafel, plain and simple, and don’t give me any of that sweet potato lark. A falafel is made with chickpeas, anything else — regardless of how tasty it might be — is a patty, not a falafel. There, glad I’ve gotten that off my chest.

You see, I’m a fan of a good falafel, a serious fan. I love the Middle Eastern spices, the bite from the chickpeas, and how well they work with tahini and hummus, two of my favourite things to eat. Have I mentioned that I also love them with pickled gherkins? Heaven!

Falafel and Hummus

What you’ll need (makes about 20 small falafel):

  • 8.8oz (250g) dried chickpeas left to soak overnight
  • 1/2 a large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 -1/2 teaspoon paprika (or cayenne pepper, depends on how much kick you like)
  • Pinch of salt
  • 4 tablespoons of gram flour (chickpea flour)
  • 1 and 1/2 flaxseed egg replacer (1 egg replacer = 1tbs flaxseeds plus 3tbs water)

Falafel in Pita

Method:

  1. Drain the chickpeas that have been soaking overnight, and add them to a food processor, along with the onion, garlic and fresh herbs, then mix. You want the ingredients to be finely ground, but not so much that they become a paste.
  2. Transfer to a mixing bowl and add the salt and the spices. Stir well.
  3. Add the flour and the egg replacer, and mix well until the mixture starts to come together.
  4. Mould the mixture into medium-sized balls. You can cook straight away, refrigerate for later or freeze at this point.
  5. To cook, fill a large wok (if, like me, you don’t have a deep fryer) with some vegetable oil. Carefully add the falafel in batches. Cook for a couple of minutes on each side before drying off with a clean kitchen towel.
  6. Serve on some vegan flat breads, with homemade hummus, pickles and cucumber, tomato and oregano salad.

Share and enjoy!

If you try this dish at home, please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter. I’d love to see them. 

Tanya x

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