1 hour (excluding overnight soak)
Can I adapt this easily as a vegetarian or vegan?
Do falafel really need an introduction? This recipe was originally for fried falafel, I created this baked version instead, because I really don't like deep frying!
250g dry chickpeas; soaked overnight
300g fresh or frozen broad beans; peeled
4 cloves garlic
20g parsley (a big bunch)
15g coriander (a small bunch)
4 tablespoons olive oil
1 heaped teaspoon cumin
2 teaspoons sesame seeds
½ lime; juiced
self raising flour (optional)
Soak the chickpeas in a large bowl full of cold water overnight
Drain the chickpeas and remove any black ones. Removing the skins of the chickpeas by rubbing them at this point is optional, but will make a smoother textured falafel
Dunk the broad beans in boiling water for 30 seconds, then drain and place in a bowl of cold water
Peel the broad beans by gently squeazing each one individually, so that each bean is removed from it's tough clear skin
Pre-heat the oven to 200°C
Place all the ingredients except the sesame seeds into a food processor, and blend into a smooth, thick dough
If the mixture is too wet to handle, add self raising flour, a tablespoon a time until it is workable
Transfer the dough nto a bowl, and mix in the sesame seeds
Shape the falafel:
Using wet hands, create balls of dough about an inch and a half in diametre
Cup each ball in between your palms and gently press down to create oval shaped falafel
Place the falafel on a baking tray lined with baking paper and spray with a litte oil
Bake for half an hour, or until the outside of the falafel are dark and crispy
Egyptian and Sudanese falafel (or taamiya) are traditionally made with broad beans. In Israel many Middle Eastern Jewish immigrants making falafel would often use chickpeas, as this was a cheaper alternative. Falafel in the west also more commonly use chickpeas for the same reason.
My grandmother used a combination of both, and so I have done the same, however if you prefer to, you can make this recipe using only broad beans or chickpeas.