I first cooked this recipe right on the shores of the Dead Sea in Israel. Since then its become a bit of a favourite. If you can use a small spring loaded falafel press to mould them then all the better. If not then I use two teaspoons and cook in small batches.
Ingredients
- 225g chickpeas, soaked overnight
- 2 teaspoon Gluten Free bicarbonate of soda
- 4 cloves garlic, finely chopped
- 2 tsp sesame seeds
- 1 small onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 4 tbsp coriander chopped
- 4 tbsp, finely chopped parsley
- water
- 2-4 tbsp breadcrumbs
- salt and freshly ground black pepper
- For the Yogurt Dip/b>
- 225g thick Greek yogurt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sesame seeds
- 2 tsp castor sugar
- 4 tbsp finely chopped coriander
- 4 tbsp runny honey
Method
- Place the chickpeas into a large bowl and add 1 tsp bicarb, then mix well and leave overnight in the fridge.
- The next day rinse the soaked chickpea well under cold water.
- Place the peas, garlic, seeds, onion, paprika, cumin and herbs into a food processor.
- Blitz until you have a rough, but not too rough texture. You want a little texture there I have found.
- Add a little water if needed to get the mix going.
- Once done, place the mixture into a bowl, then add the salt, pepper and enough breadcrumbs to bring together, don’ go mad here.
- Chill again.
- Heat the oil to 185°C.
- Remove the mixture into a bowl, add the final 1tsp baking soda and mix well.
- Form the mixture into small, flattened balls, and fry until golden brown.
- I fry 6-8 at once.
- Drain well and serve quickly, some say within 90 seconds of cooking!!
- To make the yogurt dip mix all the ingredients together and serve chilled.
- I like the hot and cold combination together.
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