Making falafel can require some planning as you soak chickpeas overnight. But Ed will show you how to make delicious falafel a quicker way. Falafels are all about the spices which means you can create your own blend, depending on what flavours you prefer. And they wouldn’t be complete without a dipping sauce, so Ed will also show you how to make a simple, but oh so tasty tahini-based sauce. Serve with a fresh salad and you’ve got a delicious snack or starter.
For more information, head to Salt with Soul | Soult | Flavoured Salt | Australia
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Put chickpeas on a lined oven tray and bake for 15-20 minutes, until very dry to touch. Cool slightly, then put in a food processor and pulse until a fine crumb forms. Set aside.
Puree onions in food processor, then drain well in a sieve. Return to food processor with half of the chickpeas, zest, half of the garlic, spices and herbs, then puree until smooth. Lightly toast chickpea flour in a pan over medium heat until aromatic, then add to food processor with cornflour and remaining chickpeas. Season. Pulse to combine.
Form into walnut-sized balls, then fry in hot (180°C) vegetable oil until browned. Sprinkle lemon myrtle salt.
Meanwhile, stir tahini and juice together. Add remaining garlic and enough water to make sauce smooth, then season with salt. Serve falafel with sauce, chillies and salad.
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