It is surprisingly easy to make your own falafel and if you do, you will be amply rewarded with a delicious homemade freshness that takes this popular middle eastern street food to a whole new level. They are also a great addition to a tasting plate served with some pita bread, a dip or two and a refreshing chilled Oxford Landing Chardonnay.
4 wholemeal wraps or flat breads
200g hommus
1 cup fresh tomatoes, diced
1 small red onion, thinly sliced
½ cup tabouli
3 cups iceberg lettuce, shredded
16 falafel balls (see recipe below)
Chilli tomato sauce
Place wrap on a flat surface and spread centre with generous spoonful of hommus. Top with lettuce, tomato, onion, 4 warm falafel balls, tabouli and a drizzle of chilli sauce. Roll up tightly, folding up the bottom edge to help keep the filling in place
1 cup dried chickpeas, soaked in water for 8-24 hours, drained
½ cup fresh parsley leaves
¼ cup fresh cilantro leaves
¼ cup fresh dill (optional)
½ cup yellow onion, roughly chopped
<
2-3 garlic cloves, peeled
1 teaspoon black pepper, ground
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon fresh green chilli (chopped)
salt to taste (about ½ teaspoon)
2 - 3 tablespoons chickpea (besan) flour
¼ teaspoon baking soda
Vegetable oil for frying
Pulse chickpeas, herbs, onion, garlic, spices and chilli in a food processor until it resembles coarse breadcrumbs. Transfer to a bowl and stir in chickpea flour and baking soda. Refrigerate mixture for 30 minutes. Form into 16 evenly sized balls and return to fridge for another 15 mins. Deep fry in hot oil until golden brown.
Note: do not use canned or cooked chickpeas.
Variations: use any combination of fresh herbs you prefer or swap the fresh chilli for cayenne pepper
Tips: Mixture can be made in advance and kept in the fridge, covered, for 2-3 days
All-purpose flour can be substituted for chickpea flour
