EGYPT | LEBANON | SYRIA | JORDAN | PALESTINE
Originally from Egypt where they are known as ta’miyah, falafel are a typical street food throughout the Middle East and beyond now that they have gone global. For a perfect texture the soaked legumes need to be minced in a meat grinder using the finest attachment. According to Mohammed Antabli, chef owner of Al Waha restaurant in London, whose recipe this is, grinding them this way makes them fluffy and less pasty, as if they were minced in a food processor. However, not many cooks have a meat grinder and using a food processor will also yield a good result.
SERVES 4 TO 6
⅔ cup (3½ ounces/100 g) dried chickpeas, soaked overnight in plenty of water with ½ teaspoon baking soda
1⅓ cups (7 ounces/200 g) peeled split dried broad beans, soaked overnight in plenty of water with 1 teaspoon baking soda
5 large garlic cloves, peeled
1 small onion, peeled
¼ bunch cilantro (2 ounces/50 g)
1 teaspoon ground cumin
1 teaspoon ground allspice or Lebanese 7-Spice Mixture
¼ teaspoon finely ground black pepper
⅛ teaspoon cayenne pepper
½ teaspoon baking soda, plus another ½ teaspoon to mix in just before frying
Sea salt
Vegetable oil for deep-frying
FOR THE GARNISH
Sliced tomatoes
Chopped flat-leaf parsley
Flatbread, for serving
1. Drain and rinse the chickpeas and broad beans. Grind through a meat grinder with the finest blade attached, together with the garlic, onion, and coriander. If you don’t have a grinder, process in a food processor until you have a fine paste.
2. Transfer the mixture to a bowl. Add the seasonings, ½ teaspoon baking soda, and salt to taste. Taste and adjust the seasoning if necessary. Cover and let rest for 30 minutes in the refrigerator.
3. Pour 2 inches (5 cm) of vegetable oil in a large frying pan and place over a medium heat. Mix the remaining ½ teaspoon baking soda in the falafel mix. When the oil is hot—drop in a piece of bread; if the oil immediately bubbles around it, it is ready—start shaping the falafel. If by hand, make rather shallow round patties measuring 1½ inches (3½ cm) in diameter and ¾ inch (1½ cm) thick. If you have a falafel mold, use the spatula part of the falafel shaper to scoop a little falafel mixture. Pack it into the mold, making sure you slide the lever down to make space. Fill the mold, then smooth the mixture down against its sides to make a mound. Hold the mold over the hot oil and release the lever to pop the falafel into the oil. Be careful not to splash. Repeat the process until you have used up all the falafel mix, making sure you do not crowd the frying pan. You should end up with about 15 falafel balls. If you’ve shaped the falafel by hand, slide them into the oil. Fry for 3 to 4 minutes, stirring every now and then, until the falafel are golden brown all over. Remove with a slotted spoon onto several layers of paper towels to drain off the excess oil or place on a wire rack with a baking sheet underneath to collect the dripping oil.
4. Serve the falafel hot with the tahini sauce, vegetable garnishes, and good flatbread, either on their own or as part of a mezze spread.
