fOR SOME REASON, THE IDEA OF MAKING FALAFEL ALWAYS SEEMS MORE DAUNTING THAN THE REALITY. AND THESE ARE SO EASY TO WHIZZ UP- TASTY, FRESH AND FILLING! BUT PLEASE DON’T BE TEMPTED TO USE TINNED CHICKPEAS BECAUSE THEY JUST WILL NOT WORK AND YOUR FALAFEL DREAMS WILL BE RUINED.

SERVES 5 (MAKES ABOUT 20 FALAFEL)- PREP AND CHILLING TIME: 40+ MINUTES/ COOKING TIME: 10 MINUTES

Ingredients (falafel):

• 250g dried chickpeas, soaked in cold water for a minimum of 12 hours (these HAVE to be dried and not the tinned ones)
• 1 white onion, roughly diced
• 3 garlic cloves, roughly chopped
• handful of fresh coriander, the size of which all depends on how much you like the taste!
• handful of fresh parsley, again dependant on your personal taste
• optional: a few sprigs of fresh dill
• 1 tsp baking powder
• 1 tbsp ground cumin
• 1/2 tbsp ground coriander
• 1 tbsp plain flour
• 1 tsp salt
• sprinkling of black pepper
• oil to fry in

Ingredients (chilli sauce):

• tin of chopped tomatoes
• 1 tbsp tomato puree
• 2-3 fresh red chillies, I used 3 because the hotter the better! But use how ever much or little as you like.
• 1 small white onion, roughly chopped
• 1 clove of garlic, roughly chopped
• 1/2 tbsp white wine vinegar
• 1/2 tbsp sugar
• pinch of salt

Ingredients (hummus):

• tin of chickpeas. Don’t fully drain these because a couple of spoonfuls of the liquid will come in handy to add to the mixture.
• 2 cloves of garlic
• 1 tsp ground cumin
• splash of lemon juice
• 1 tbsp tahini
• pinch of salt

Ingredients (garlic yoghurt):

• 250g natural yoghurt
• 2 cloves of garlic, minced
• splash of lemon juice
• pinch of salt
• optional: finely chopped fresh mint

Ingredients (carrot and tomato salad):

• 3 carrots, peeled and grated
• 4 large tomatoes, finely diced
• handful of fresh dill, chopped
• dash of red wine vinegar
• pinch of salt

For the pickled cabbage, I roughly followed this recipe, but mainly just improvised with what sounded right!

Method:

1. To begin with, if you are making any of the sauces/dips, then I would prepare these first and pop in the fridge until you’re ready for them. For the chilli sauce and hummus, just simply blend the ingredients together. Taste and adjust if needed. The yoghurt is pretty much the same too, but you don’t need to blend- just mix with a spoon. I won’t run you through the method for making the salad because I’m sure you know the drill!
2. Now onto the falafel- time to whip out that stick blender again (at least it is for me!) Place all the falafel ingredients into a food processor/large bowl and whizz until you achieve a grainy texture. This shouldn’t be too wet to hold any shape, but if it is, simply add in a little more flour.
3. Get a spoonful of the mixture into your hands and mould into any shape your heart desires! I find shaping them into flat circles is easier to fry in but you can roll them into balls too. Then place onto a baking tray, cover with clingfilm and chill in the fridge for at least 30 minutes.
4. When you’re ready to cook, remove the falafels from the fridge and set up your cooking area (if frying) with a plate lined in kitchen roll. I like to shallow fry mine, so I add a good amount of veg oil to a pan and heat over a medium-high heat. If you whack the heat up, the falafel will burn straight away so be careful! Then simply add a batch to the pan and let them cook for about 4-5 minutes until crispy. Then flip and cook on the other side. Remove and place on the kitchen roll to drain. If you’re deep frying, you’ll want to do the same thing, just in a lot more oil!
5. Alternatively, you can bake the falafel in the oven- you won’t achieve the crispy outside but the taste will still be the same. For this, heat the oven to 230C/210C Fan/Gas 8, line a baking tray with baking paper and pop it in for 5-10 mins. Carefully remove and add the falafel onto the hot tray, spraying with a bit of oil. Lower the heat to 200C/180C Fan/Gas 6 and cook the falafel for 35-40 minutes until golden on top and cooked through. If they begin to cook on top too much, just cover with a bit of foil.
6. And voila! Serve in warm pitta, or tortillas or by themselves- but all alongside the delicious trimmings.