These falafels are deliciously crisp on the outside, moist and packed with herbs on the inside. So good I had to ask for the recipe! I ate these at the fabulous La Paloma
restaurant in Ibiza during a vibrant vegetarian feast filled evening dinner. This restaurant is a truly gorgeous and inspiring family run place. These falafels are perfect to lay on top of a mixed salad with tahini lemon dressing drizzled over the top or they stuff them into a pitta bread sandwich with crisp Lettuce and a Citrus mustard dressing.
Prep time: 5 minutes
Cooking time: 5 minutes
Gluten Free option,
250g dried chickpeas or 1 tin drained of water
2 onions, diced
2 tablespoons coriander seeds
2 tablespoons cumin seeds
7 cardamom seeds
1 bunch of fresh coriander, finely chopped
1 bunch of fresh parsley, finely chopped
1/2 teaspoon salt
1 teaspoon powder
- If using dried chickpeas put in a large bowl, pour in twice as much water and leave to stand overnight.
- The next day, mix the spices with a pestle and mortar. Combine the onion, spices, fresh herbs, raw rinsed chickpeas, salt and baking powder in a food processor.
- Pulse, in stages if necessary until the contents are finely chopped and mixed.
- If the mixture is extremely dry (uneven in consistency) add another onion or a tablespoon of water. Knead the mixture thoroughly one more time with your hands. Cover and set in the refrigerator for at least an hour.
- In a tall pan with a heavy-gauge base, heat the oil to 180 oC. Moisten your hands with water and shape the mixture into small balls, flattening them slightly.
- Deep-fry the balls, in batches in the hot oil. Turn them occasionally in the oil until they are golden-brown on all sides, about 2-4 minutes.
- Check a falafel ball see whether the inside is cooked and solid. Let the falafel drain briefly on some paper towels. Serve immediately.