Falafel (fried chickpea balls)

A favourite of Egyptian and Levantine street food: raw, soaked chickpeas ground with herbs, shaped and fried until crisp. Brown outside, green and soft inside.

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Method

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1. Soak the chickpeas overnight in plenty of water, then drain and dry thoroughly.
2. In a food processor, pulse the raw chickpeas with the onion, garlic, herbs and spices in batches, until you get a coarse, couscous-like mixture that holds together (don't fully purée it).
3. Mix in the baking soda and sesame seeds, and chill for 30 minutes. ⏱ Timer: 30 min
4. Mix the tahini with the lemon juice, a pinch of salt and 4-5 tbsp water into a smooth, pourable sauce.
5. Heat the oil in a deep pot to 175°C.
6. With wet hands or a falafel scoop, shape the mixture into walnut-sized balls or flattened patties.
7. Fry in batches for 3-4 minutes until deep brown, then drain on paper towel. ⏱ Timer: 3 min
8. Serve hot, stuffed into pita with vegetables and tahini sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Made with cooked chickpeas, it falls apart: the secret is raw, soaked chickpeas only.
• If a test ball falls apart, mix 1-2 tbsp flour or chickpea flour into the mixture.
• Also works in the oven: brush with oil, bake at 200°C for 20-25 minutes, flipping halfway.

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