Falafel is the ultimate Middle Eastern street food and this week, Karen’s showing you how to make them at home. Crispy on the outside and fluffy on the inside, Karen’s version is made with peas as well as chickpeas, to add a bit of lightness. She’s pairing them with a to-die-for tahini sauce which you’ll want to add to everything.
Ingredients
Method
Add spices and garlic and baking powder and sesame to a bowl and salt and add the falafel sachets. Activate the mix with boiling water as specified, leave to stand at room temperature 10 min.
Then add the smashed peas to the mix and stir until until you have a rough paste.
Heat the oil in a deep fryer or saucepan to 165°C – if the oil is too hot they will brown too quickly and not cook through, too cool and they will become oil logged.
Shape the falafel mix into tablespoon sized quenelles and fry for about 4 minutes or until well browned, drain on kitchen paper.
To serve, mix the yoghurt and tahini together, season with salt and pepper and spread on a serving plate. Dress the remaining peas and pistachio in a little oil, season with salt and pepper and toss through the mint leaves.
Arrange the falafel on the yoghurt mix, scatter over the pistachios and mint and serve with lemon wedges.
Cook’s tip
The baking powder adds the crunch.
You might also like:
Haloumi with roast chickpeas, pumpkin and middle eastern dressing
Spice carrot and pea fritters with zucchini salad
Related stories
Native ad body.
Native ad body.
Native ad body.
