When it rains it pours, and these past few weeks it’s been raining falafels. First Zayd started selling them over at Med food in Korea. Then I had some over at El Grecos. Then finally I made some myself and they are so good that I just can’t stop. I have been making them by the truckload lately and having them in all manner of salads and wraps. I also took a batch a down to the vegan potluck and the whole plate had disappeared within minutes. They are actually surprisingly easy to make if you have a sturdy blender.
2 cans or 800g of soaked chick peas (this is the weight once they have been soaked in water)
5 cloves of garlic
1 lemon (zest and juice)
A large handful of parsley
A large handful of coriander (cilantro or 고수 found in many korean supermarkets)
1 -2 tablespoons of cumin
2 teaspoon of ground coriander
1 teaspoon of salt
1 teaspoon of black pepper
2-3 tablespoons of flour
1 teaspoon of baking soda
Oil for frying (I use soybean because it’s cheap)
If using dried chickpeas, soak them in lots of cold water overnight. Drain the chickpeas and blend until they resemble cous cous or bread crumbs in consistency. Next you need to blend the parsley, garlic, and onion. I did this in the blender too until it made a green onion smoothie. Mix together with the chickpeas, then add the salt, pepper, and spices. Add the juice and zest of the lemon and mix. Stir in the flour and baking soda then cover with cling-film and leave in the fridge for about an hour. When the mixture has had time to rest remove from the fridge and form into ping-pong sized balls. Heat your oil to a medium heat then fry the falafel, they should take about 3 minutes on each side. If the oil is too hot they will not be cooked on the inside. Once they are done let them drain on a piece of kitchen towel to remove excess oil. Enjoy fresh from the pan with lots of hummus and flatbread. They can also be stored in an airtight container in the fridge for a few days. Voilà fabulous falafels.