Syrian falafel
- Preparation and cooking time
- Total time
- + Overnight soaking
- Easy
- Serves 4 as a snack
Ingredients
- 200g dried chickpeas
- 3 cloves garlic
- ½ onion, roughly chopped
- 1 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp bicarbonate of soda
- 4 tbsp sesame seeds
- for deep-frying vegetable oil
- a sprinkle sumac, to serve (optional)
Method
- STEP 1
Put the chickpeas in a bowl and cover with water. Leave to soak overnight, changing the water at least twice, if possible.
- STEP 2
Blitz the garlic and onion in a food processor, then add the drained chickpeas and whizz to a fairly smooth paste. Add the spices and mix well, then stir through the bicarbonate of soda and sesame seeds. Season well.
- STEP 3
Fill a pan no more than a third full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds.
- STEP 4
Shape a little of the falafel mixture into an oval shape with a tablespoon, then gently push into the oil using another spoon. Do this with a few more spoonfuls of the mixture. Cook, in batches, for 4 minutes or until deep golden and crisp. Repeat with the remaining mixture. Serve sprinkled with sumac, if you like.