Haifa-style falafel (one for Sarit)

Name: Haifa-style falafel (one for Sarit)
Cuisine: Middle Eastern
Ingredients: 1 onion, peeled (about 100g); 250 g soaked chickpeas (from 125g dried –); 1 clove of garlic, peeled; 1 tbsp ground coriander; 1 tbsp ground cumin; ¾ tsp salt; a pinch of white pepper (leave it out rather than using black); 1 tsp baking powder; 2 tbsp gram flour (use plain flour, if need be)

Preparation info

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

This is inspired by the flavour of the long-time winner of my personal Haifa falafel competition, which comes from a tiny shop in an alley in Haifa’s Wadi Nisnas. The shop’s name translates to ‘the elders’ and they certainly know what they are doing. It is best served with a sharp lemony-type of tahini to cut through the potent cumin and chickpea flavour. This is a recipe for purists, as it offers clear, direct, bold flavours.