Ingredients
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Chickpeas
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Onion
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Parsley
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Coriander
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Garlic
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Coriander powder
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Cumin powder
Directions
A falafel recipe inspired by the authentic and well-travelled Levantine falafel. The Levant is a region known for its vast variety of delicious and delicately elegant cuisines. Each region in the Levant would have their take on what a Levantine falafel should look and taste like but they all agree on the golden brown crunchy exterior and light green fluffy interior. A delicious and unfussy falafel.
The main bean in the Levantine falafel is, you guessed it, Chickpeas. A global bean that shows up in so many dishes across the globe, most famous of all is probably Humous dip, the centre piece of most Levantine dinner tables. Vegetables in the Levantine falafel are mainly garlic and onion, Herbal content is in the shape of fresh Parsley, fresh coriander, cumin powder (essential to the identity of all falafels) and Coriander powder. As a tip, you could add a squeeze of fresh lemon juice to the mix before you shape and cook, once cooked, stick it in a wrap with Humous and beetroot pickle, take a bite and you are right back in your favourite Mediterranean restaurant.
Steps
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1
Done
15 mins
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Mix and shapeAdd salt to taste, pinch of Bicarbonate soda and mix thoroughly. |
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2
Done
2-4 mins
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CookDeep Fry: 180C for 2 minutes, turning until golden brown. Shallow Fry: 160C for 3-4 minutes turning until golden brown. Oil height 10 mm. Air Fry: Oil spray or lightly coat the Balls (or Patties), cook in 2000C for 16min until golden brown Avoid using Chip Oil |
