Freezable Herby Falafel Food
FREEZABLE HERBY FALAFEL
Make these delicious falafels using dried chickpeas, as opposed to canned, for the very best falafels. Stuff into pittas or flatbread, or pop into a lunchbox
Provided by Esther Clark
Categories Lunch, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hrs.
- The next day, drain the chickpeas and pat dry with kitchen paper. Tip into a food processor and pulse until they begin to break down. Toast all of the spices in a small dry pan for 1-2 mins. Tip these into the food processor with the garlic, herbs and 1½ tsp sea salt. Blitz until smooth and pliable (check this by squeezing a clump in your hand; when ready, it should stay together). Tip the mix into a bowl, stir in the baking powder, cover and chill for 30 mins.
- Form into 12 small discs, then coat each lightly in the sesame seeds, if using. Chill for 15 mins more. The falafel can now be frozen for up to three months (see below).
- Heat a 1cm depth of oil in a large non-stick frying pan over a medium heat until small bubbles form on the surface. Fry the falafel in batches for 6 mins until deeply golden, turning over halfway through using a spatula or slotted spoon. Transfer to a plate lined with kitchen paper. Leave to drain. Once cooled, the falafel can be frozen for up to three months (see below). Heat the oven to 220C/200C fan/gas 8. Put the falafel on a lightly oiled baking sheet and brush with some oil. Bake for 15-20 mins until crisp. Serve in the flatbreads with the fillings of your choice.
Nutrition Facts : Calories 333 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 2.1 milligram of sodium
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- To soak the chickpeas, measure out 1 cup of dry chickpeas and add them to a large jar or bowl. Cover the chickpeas with at least 2 inches of water and allow them to soak overnight or at least 12 hours. Drain the water when you are ready to make the falafel.
- To make the falafel, place the drained uncooked chickpeas into the bowl of your food processor fitted with a steel blade followed by the green onions, garlic, parsley, cilantro, if using, lemon zest, chili flakes, cumin, coriander, and salt. Process until finely chopped and well blended. Sprinkle the baking powder and 4 tablespoons of flour over the chickpea mixture and pulse to combine. Test some of the falafel mixture by picking some up and squeezing it into a small ball with your hands. The mixture should hold together and not really stick to your hands. If the mixture is still too wet, add another tablespoon or two of flour and pulse to combine.
- Transfer the mixture to a bowl, cover it with plastic wrap, and place it in the fridge for at least one hour or up to 24 hours.
- After the falafel mixture has chilled, use a small ice cream scoop or large tablespoon to scoop the falafel into walnut sized balls. Flatten each into a slightly squashed round, almost like a little burger patty, and place them on a baking sheet.
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