Falafel
2 cups dried chickpeas
1/2 tsp baking powder
1 cup fresh parsley leaves, washed and stems removed
1 1/4 cup fresh coriander leaves, washed and stems removed
1/2 cup fresh dill leaves, washed and stems removed
1 medium onion, peeled and quartered
3-4 garlic cloves, peeled
salt to taste, I use 1 tsp
1 tsp ground black pepper
1 tsp cinnamon
3 cloves, crushed (not garlic, the spice)
1 tsp cayenne pepper or a pinch or none
1 tbs baking powder, additional
2 tbs sesame seeds
oil for frying
Place the dried chickpeas and 1/2 tsp baking soda in a large bowl filled with water to cover the chickpeas by at least 10 cm. Allow them to soak for 20 hours. Drain the chickpeas and dry with a clean tea towel.
Add the chickpeas, herbs, onion, garlic and spices to the bowl of a food processor. Process the mixture for 40 seconds at a time until the mixture is well combined.
Transfer the mixture to a container and cover tightly. Refrigerate for a least 1 hour or even overnight.
Just before frying, add the baking powder and sesame seeds to the felafel mixture and stir with a spoon.
Scoop tablespoons of the falafel mixture and press into a falafel scoop to make a tight compact disc. I round this way over the top of the scoop to create a taller falafel, you still need to compress the mixture on the scoop. I like to use the large falafel scoop because when you fry the falafel you get a lovely crisp outer layer and plenty of smooth softer layer within. If you use the small scoop, you can end up with mostly crunch and not much of the soft layer.
Release the falafel into very hot olive oil or grapeseed oil to deep fry. The felafel can sputter a bit when you add them, I sometimes remove the sauce from the heat after adding one felafel before adding any more to avoid the oil overflowing the saucepan.
Once crispy and cooked, remove the falafel from the oil and place on paper towels to drain.
Cook three or four falafel at a time.
Alternatively, you can bake these in the oven. Preheat the oven to 180 degrees celsius (fan-forced). Spray a baking tray with olive oil spray and release the falafel (using the falafel scoop) onto the tray. Spray the falafel with olive oil spray. Bake for 20 minutes and turn halfway through cooking.
Serve on Lebanese bread with hummus, tabouli, pumpkin rocket halloumi salad (make sure you use a lot of macerated onion!), green goddess dressing is a great addition, shredded iceberg lettuce is critically important. Mejdara is also a lovely addition to serve this with as a side. I have tried adding avocado which is great for texture but is dilutes the flavour. I also wonder whether sliced cabbage with dill dijonaise dressing could work. If not making the pumpkin haloumi rocket salad, you can always throw in thin wedges of macerated red onion. The tabouli is important because the vinegar and parsley cut through some of the heavier flavours.
For low salt eaters, remove some of the mixture before adding salt.
I like to mix up my spices, you can try this version instead of the one above (this one above is my favourite):
12 cups dried chickpeas
1/2 tsp baking soda
1 cup fresh parsley leaves, washed and stems removed
1 1/4 cup fresh coriander leaves, washed and stems removed
1/2 cup fresh dill leaves, washed and stems removed
1 medium onion, peeled and quartered
3-4 garlic cloves, peeled
salt to taste, I use 1 tsp
1 tsp ground black pepper
1 tsp cinnamon
3 cloves, crushed (not garlic, the spice)
1 tsp cayenne pepper or a pinch or none
1 tbs baking powder, additional
2 tbs sesame seeds