I’m sometimes (sometimes! 😂) about that no-fuss life, especially when the cooking method requires very little preparation and comes out great. I’ve been making this Falafel recipe for years now and it always comes out perfectly soft on the inside and crunchy on the outside. If you feel that the mixture is not firm enough for you to handle, add in a bit of extra flour. Remember to roll your balls with wet hands to prevent sticking. The mixture made be made earlier in the day and fried in the evening.
The best ever Falafel
Recipe by Naqiyah Mayat
In a bowl empty one drained can of chickpea.
Using a masher or fork, press down until all the chickpea has been smashed.
In a pan add:
– 2 tsp olive oil
– 1 heaped tsp Nomu Moroccan rub
– half an onion finely cubed.
Heat through and stir into chickpea.
– 1 tsp ground garlic
– 1 tbl lemon juice
– salt and black pepper
– chopped dhania
– 1 egg
– 1 tsp freshly ground green chili
Add about 2 tbl heaped flour. (It might be a bit more. I added very loosely with my hands so please test your batter first!). Mix well. Wet your hands and roll balls. Fry in oil and drain. Serve with dukkah, sambals and yoghurt. (I often add the chickpea to the onion mixture and then pulse until just slightly coarse. This is when I want smoother balls.) I served this with a Pita and Parsley Salad with Sumac and Date syrup. I mixed the tomato, lettuce and peppers well with the dressing and left it to rest for an hour before serving.
Yoghurt with Walnuts, Cucumber, Rose water, Raisin and Mint was a great addition and served as a wonderful dip to slightly toasty pita.