We call these 'real falafel' because we have many recipes for falafels that are no-fry or high-protein baked falafels, but none are properly deep-fried like traditional falafel. So, we decided to go authentic and make proper, delicious, epic falafels filled with plenty of pickles, amazing tahini cream, and chilli sauce.
Takes 45 minutesminutes
Serves 6
Ingredients
Falafel
250gdried chickpeas
1tspbaking soda
3clovesgarlic
25gflat parsley
50gfresh coriander
1small onion
3/4tspSalt
1/2black pepper
1tbspground cumin
1tbspground coriander
1/2tspcayenne powder
1/2tspbaking powder
3tbspsesame seeds
Tahini cream
500gnatural soy yogurt
8tbsplight tahini
1tspgarlic powder
Juice of 1 lemon
Pinchof salt
Tomato, cucumber, onion
2ripe tomatoes
½cucumber
½red onion
Pinchsalt
To serve
6-8flat breads
100gpickled chillies
100gpickled red cabbage/ sauerkraut
100gchilli sauce
100gpickled red cabbage
Instructions
Add the chickpeas to a large bowl with the baking soda and cover with twice the amount of water. The chickpeas will at least double in size, from 250g to approximately 525g after soaking for 12–24 hours.
Peel the garlic cloves and onion.
Drain and rinse the chickpeas, then add them to a food processor along with the other ingredients for the falafel. Blend on pulse speed for 2–3 minutes, until the mixture comes together but retains some texture. If you prefer smoother falafel, blend until smooth, though traditional falafel should have some chunkiness.
Heat the oil in a deep fryer or saucepan until it reaches 170°C, or until bubbles start to rise from the bottom.
While the oil heats, line a baking tray and shape the falafel mixture into small balls, about 3–4 cm in diameter. Compress them to hold their shape; they can be round balls or flattened like thick coins.
Once the oil is hot, carefully fry the falafels in 2–3 batches. Fry for approximately 4 minutes until golden and crispy. Transfer the falafel to a tray lined with kitchen paper to drain excess oil.
For the tahini cream, mix the tahini, yoghurt, lemon juice, garlic powder, and salt together until well combined and creamy.
Peel and finely dice the red onion, and finely dice the cucumber and tomatoes. Combine them in a bowl with a pinch of salt.
To serve
Spread two generous dollops of tahini cream across each flatbread, add 3 tbsp of the cucumber, tomato, and onion mix, followed by 3–4 falafels.
Layer with pickled chillies, pickled red cabbage, and finish with chilli sauce.
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