We call these real falafel because we have so many recipes for falafels that are no fry or high protein baked falafel but none of them are properly deep fried as a traditional falafel is, so we decided lets go authentic and make proper delicious epic falafels filled with lots of pickles and an 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
½Black pepper
1tbspGround cumin
1tbspGround coriander
½tspCayenne 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
Method:
Add the chickpeas to a large bowl along with the baking soda and cover with twice the amount of water as they will at least double in volume. 250g of dried chickpeas will be 525g after soaking for 12-24 hours.
Peel the garlic cloves and onion.
Drain and rinse the chickpeas and add to a food processor along with the other ingredients for the falafel and blend for approx 2-3 mins on a pulse speed until they come together but also still have some texture. If you prefer it smooth blend till smooth but traditional falafels should have a little chunky texture.
If using a deep fryer start to heat the oil or if using oil in a saucepan start to heat the oil, you want to heat the oil until it reaches approx 170 degrees C or else until bubbles start to rise from the bottom.
While the oil is heating up, line a baking tray and shape the falafels into small balls ensuring to compress them so they hold their shape, the balls should be approx 3-4 cm in diameter, you can have them as perfect round balls or else flatten them to be more like thick coins or disk shaped. Shape the full mixture and have them ready to cook.
Once the oil is hot enough, carefully cook the falafels in 2 or 3 batches, cook them for approx 4 mins until they are golden and crispy. Line another baking tray with kitchen paper to catch any excess oil and land the falafel on this.
For the tahini cream, mix together the tahini, yoghurt, lemon juice, garlic powder and salt until well combined and a lovely creamy texture.
Peel and finely dice ½ red onion, finely dice the cucumber, tomato and add to a bowl and mix together with a generous pinch of salt.
To serve
Add a generous 2 dollops of tahini cream and spread across the flat bread, add approx 3 tbsp of the cucumber, tomato, onion mix, followed by 3-4 falafels per flatbread. Next layer on the pickled chilli, pickled red onions and pickled cabbage and finish off with some chilli sauce for a magic falafel. Mix and match the topping to your liking
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