On a stormy Sunday not so long ago everyone gathered at Duncan and Dave’s to watch the Paris-Roubaix live broadcast, and we decided that to keep our energy supplies up for the 2am finish (being as we are, quite on the other side of the world from either Paris or Roubaix), a FEAST was in order.

Duncs and I discussed catering options, and a middle easterny Feast was decided on. I was particularly slack/hungry and did not take any photos of the actual Feast, so to set the scene only: the table consisted of grilled skewers of chicken and lamb, flatbreads, fattoush, taboulli, hummus, yogurt garlic sauce and these falafels.

I made and fried (and photographed) the falafel at home, and we reheated them at the boys’ place after the bbq-ing and salad composition had taken place. They were definitely more delicious freshly cooked – very crunchy with a tender inside – but reheating wasn’t a bad compromise given the convenience. I want to make them again where they will be the main event – maybe falafel burgers? The Feast is great, but since there were a good 8 of us preparing different components of said Feast, it’s kinda not a quick weeknight option! (and I can only recommend finishing a meal with ice cream topped with crumbled baklava and chopped almonds if you are actively trying to disintegrate all your teeth. Pure. Sugar).

The recipe was adapted from memories of making it in my teens, some internet sleuthing and my general assertive “this is how I think it should be done” attitude. I cannot attest to it having any middle eastern “authenticity”, but WTF does that mean anyway? since when was any cooking “Authentic”? It’s tasty. End Rant.

quenelled falafel hummus

falafel frying in hot oil

the finished product - crunchy falafel!

Soak some (I used maybe 600g?) dried chickpeas in water overnight. Drain, rinse and then blitz in a food processor until it starts becoming crumby. Chuck in a good few tablespoons of cumin powder, some coriander powder, paprika and maybe a wee pinch of cayenne. Add a big handful of fresh parsley stems and all, and another of coriander, same deal. Continue to blitz.. if the ‘hummus’ is too dry and not coming together as a paste, add some water, a little at a time, until you have a very thick pasty mixture.

I formed it into the shape you see above by molding/rolling firmly with 2 spoons…called a quenelle, and hard to explain (but here is a low quality demo on you tube! horray for you tube!).

heat vegetable oil in a pan and shallow or deep fry your falafel in batches. Keep the oil temp medium, so your falafels are cooked and tender all the way through without being too dark on the outside. you’ll need to do a few taste tests as you go (a sprinkle of salt and some yogurt sauce at this point is essential to, ummm, test how cooked they are).

And the complimentary hummus (dip) post is coming soon at some point! 😉 xxx


5 thoughts on “falafel

  1. That felafel looks so good, I love chickpeas, never thought of making it at home though. I have a bit of a fear of deep frying stuff (splutters and whatnot) so perhaps shallow frying it shall be…That dessert sounds fab too 🙂

  2. thanks Laura, they’re really easy to make if you have access to a food processor! and shallow frying is indeed reasonably low-splutter.. 🙂

  3. look at that!! wow, i love me some felafel. I’m ahamed to admit that i still use the mix where you just add water though and then i eat so much we call them feel-awfuls.

    mmmn, droooool

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