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Falafel

£0.50
SKU
0-ml-falafel
The origins of falafel are highly contentious, with Israel, Palestine, Lebanon, Egypt and Yemen all staking a claim to its ownership. Whatever the origins, these deep fried snacks are really quick and simple to make (once you’ve soaked your chickpeas!) and are a really satisfying main course or mezze dish.
The origins of falafel are highly contentious, with Israel, Palestine, Lebanon, Egypt and Yemen all staking a claim to its ownership. Whatever the origins, these deep fried snacks are really quick and simple to make (once you’ve soaked your chickpeas!) and are a really satisfying main course or mezze dish.
Which Legend Book?: How to be a Mezze Legend
Biber Needed: 1
Kammun Needed: 5
Qarfa Needed: ½
Page Number: 44
Goes great with...: $$Hummus$$ (p36), $$amba$$ (p192), $$sumac onions$$ (p64), $$pitta$$ (p168)
Also works a treat with...: Fava beans instead of chickpeas
Serves: 4
Serves: 4
Heat Rating: 1/5
Prep time: 20 mins + overnight soaking
Cooking Time: 50 mins
More Information
DescriptionThe origins of falafel are highly contentious, with Israel, Palestine, Lebanon, Egypt and Yemen all staking a claim to its ownership. Whatever the origins, these deep fried snacks are really quick and simple to make (once you’ve soaked your chickpeas!) and are a really satisfying main course or mezze dish.
Shopping List
  • 1 small onion - coarsely grated or finely chopped
  • 2 cloves of garlic - finely grated or crushed
  • 30g bunch of coriander - roughly chopped
  • 30g bunch of parsley - roughly chopped
  • 200g dried chickpeas
  • 3 tbsp gram (chickpea flour) or use plain flour but the falafel just won't be as crispy!
  • 1 tsp baking powder (optional)
  • Oil for frying (sunflower or vegetable oil is best)

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