Name: Falafel
Yield: Serves 4 makes about 20 balls
Cuisine: Israel
Ingredients: ¼ tsp cayenne pepper; ½ tsp ground cumin; salt; 1½ tbsp plain flour; ½ tsp sesame seeds, for coating; about 750 ml sunflower oil for deep-frying; 1 tbsp finely chopped flat-leaf parsley; 2 tbsp finely chopped coriander; 250 g dried chickpeas; ½ a medium onion, finely chopped (80 g in total); 1 garlic clove, crushed; ¼ tsp ground cardamom; ½ tsp ground coriander; ½ tsp baking powder

Preparation info

Serves
4
makes about 20 balls

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Falafel and hummus are the ultimate daily grub in Muslim Jerusalem. As a little boy, Sami used to be sent out to the shops every morning to buy breakfast for his older brothers: hummus and freshly fried falafel balls. He’d take an empty plate to Abu Shukri, a famous hummus spot in the old city, and the man himself would spread the warm paste over the plate and, with much attention, garnish it with herbs, spices and pickled cucumber. The warm falafel a