Over the years I’ve experimented with a number of different falafel recipes. I have used soaked (dried) chickpeas and even ground dried chickpeas but have always thought it quicker and easier to use canned chickpeas. In my inititial attempts I had trouble keeping the falafel together as they fried, but now I’ve cracked it: the answer was as simple as adding a little flour!
For 2–3 servings:
400g can chickpeas, drained
1/2 small red onion, roughly chopped
1 clove garlic, peeled
2–3 Tbsp chopped parsley
1/4 cup flour
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp salt
2 Tbsp water
extra flour to shape
oil to fry
1/2 cup plain unsweetened yoghurt
juice 1 lemon
1 clove garlic, chopped
1/2 tsp each paprika and salt
shredded lettuce, grated carrot, diced tomato
Put the chickpeas, onion, garlic and parsley in a food processor and
process until everything is evenly chopped and the chickpeas resemble
Add the flour, spices and salt then process again to mix. Measure in the water and process until evenly combined.
Using wet hands to prevent sticking, shape the mixture into 8–9 patties
4–5cm across and about 1.5cm thick. Dust the patties with a little
Heat about 5mm of oil in a non-stick frying pan.
Fry the patties in batches for 3–4 minutes per side until they are
golden brown. Drain the cooked patties on paper towels.
To make the Yogurt Sauce, combine all the ingredients in a small bowl, then mix to combine.
To serve, warm the pita breads either in the oven or microwave. Split
the bread to form a pocket, then fill with shredded lettuce, grated
carrot and add 2–3 of the falafel patties. Finish with a little of the
Yoghurt Sauce (or the sauce of your choice) and serve.
Photography: Lindsay Keats Photography