Name: Falafel
Yield: Serves 4
Cuisine: British
Ingredients: vegetable oil for deep frying; 1 tsp baking powder; ¾ tsp ground coriander; ½ tsp cayenne pepper; ½ tsp ground turmeric; 7 spice; 1 tsp Lebanese; ¾ tsp ground cumin; 1 tsp salt; ½ large white onion, diced; ¼ bunch flat-leaf parsley, stems and all, roughly chopped; ½ small bunch coriander, stems and all, roughly chopped; 1 tsp bicarbonate of soda; 3 garlic cloves, peeled; 250 g dried chickpeas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

Who can resist homemade falafel? This is a favourite recipe of mine and a far cry from the dry, mass-produced versions you often find in the shops. Serve with flatbreads or pitta and load up with Tahini Sauce, Pickled Red Onion and salad. They make great party food and can be prepared in advance and frozen raw. They’ll cook from frozen in six to seven minutes.