The best falafel
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The best falafelNew Recipes

This is an authentic falafel recipe that’s so good, you may never eat shop-bought again

  • Prep:20 mins
    Cook:30 mins
    plus overnight soaking and 30 mins resting
  • Easy

Nutrition per serving

  • kcal 614
  • fat 34g
  • saturates 5g
  • carbs 37g
  • sugars 0g
  • fibre 23g
  • protein 29g
  • salt 0.78g

Ingredients

  • 200g dried chickpeas (soaked overnight)
  • 100g dried split broad beans (soaked overnight)
  • 1 medium onion , roughly chopped
  • 4 garlic cloves , peeled
  • ½ bunch parsley , stems removed
  • ¾ bunch fresh coriander
  • handful of basil leaves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp marjoram
  • ¼ tsp ground cinnamon
  • ¼ ground fennel seeds
  • ¼ tsp allspice
  • ¼ tsp ground caraway
  • ½ tsp chilli flakes or fresh green chilli (optional)
  • 1 new potato , cut into quarters
  • 1 tsp bicarbonate of soda
  • 50g sesame seeds , plus more for coating
  • oil , for deep-frying
  • Arabic bread, tomatoes, parsley, pickled turnips and fresh mint , to serve
  • 125ml tahini
  • 2 lemons , juiced
  • 1 garlic clove , crushed
  • 2 tsp harissa or any other chilli sauce

Method

  1. Soak both the chickpeas and split beans overnight. When you are ready to cook, drain and rinse the beans under cold water.

  2. In a food processor, blitz the chickpeas, broad beans, onion, garlic, herbs, spices and potato until a fine paste forms.

  3. Stir in the bicarb, some salt and the sesame seeds. Let the mixture rest for 30 mins.

  4. To make the tarator sauce, whisk all the ingredients with a splash of water until smooth and pourable. Adjust the lemon and water for your preferred tang and texture.

  5. Shape the falafel mix into balls or patties using a small ice cream scoop or slightly damp hands. Sprinkle more sesame seeds on top if desired.

  6. Heat the oil in a large saucepan filled a third full, or in a deep-fat fryer, to 180C. Fry the falafel in batches until golden brown and starting to float in the oil. Scoop out and drain on kitchen paper, and keep warm while you fry the remaining batches.

  7. Serve with the tarator sauce inside Arabic bread with tomatoes, parsley, pickled turnips and fresh mint, if you like.

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