Falafel

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Published on 25 July 2024 by Andrew Owen (1 minutes)

If you’ve seen other falafel recipes, you’ve seen the warnings about mushy results if you use canned chickpeas. But the same recipes tell you to soak dried chickpeas overnight. Go figure. I maintain that if you rinse and dry canned chickpeas and add a tablespoon of corn flour (cornstarch), they work just fine. The recipes also call for fresh herbs. While fresh is always a better choice, if you’re using canned chickpeas to save time, you might as well use dried herbs too. This has the added advantage of absorbing some of the excess moisture. This recipe will work with deep-frying or in a mini-fan oven (air fryer).

  • 240 g chickpeas (garbanzo beans, canned, drained and patted dry)
  • ¼ tsp baking soda
  • ¾ tsp baking powder
  • 1 tbsp corn flour (cornstarch)
  • pinch of salt (or MSG)
  • 2 tbsp dried parsley
  • 1 ½ tbsp dried mint
  • 1 tbsp dried dill
  • 1/4 large yellow onion (roughly chopped)
  • 4 garlic cloves (smashed)
  • ½ tbsp ground black pepper
  • ¾ tbsp cumin
  • ¾ tbsp coriander
  • ½ cayenne pepper (optional)
  • 1½ tbsp sesame seeds (toasted)