Recipe: Grilled Falafel

a plate full of grilled Falafel
a plate full of grilled Falafel

Ingredients;

250g of dried chickpeas (Soaked overnight in water)
1 red onion cut into chunks
3 cloves of garlic (crushed)
1 slice of bread
1 teaspoon of baking soda
Large handful of fresh coriander
Large handful of fresh flat leaf parsley
1 teaspoon of ground cumin
1 teaspoon of ground coriander seeds
1 chilli, diced
Zest of a lemon
Salt and pepper

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I’d never tasted Falafel before I made this recipe but lots of people had told me I should and thanks to a recipe being e-mailed to me by (Friend of Not Junk Food) Will Knott I decided to give them a try.

One of the things I noticed about that recipe was that these are deep fried, so I did some more research and and found that almost all recipes were for deep frying, so straight away I’m thinking with these ingredients it seems a shame to turn them into junk food by deep frying. I experimented with the recipe and tried Shallow frying, yummy but very messy on the pan, so some more experimenting was done and I settled on grilling as the best way to cook these.

They are really simple to make, just rinse the chickpeas and add them and all the ingredients (except the salt and pepper) to your food processor and blend them to a very smooth paste. Taste the mixture and season with salt and pepper to taste.

Next take a baking tray and grease it using some butter or olive oil, you don’t need much just enough to stop the falafel from sticking and turn your grill on to heat up.

Now take some of the paste and form it into small burger like shapes and lay them out on the baking tray.

Once your grill is up to temperature pop the lot underneath for about 8-10 minutes on each side, or until they start to brown and the outside starts to get crispy.

At this point they can be eaten or alternatively stored (in an airtight container in the fridge or frozen) for use later, just pop them into the oven at 180C for 10 – 15 minutes to reheat them.

These are best served in a warmed Pitta bread with some salad leaves, onion relish and Tahini. If you can’t find Tahini try using garlic mayonnaise or Hummus instead /as well.

Great hand held food and I’m looking forward to trying these on the Barbecue as an alternative to burgers once BBQ season starts :)

2 thoughts on “Recipe: Grilled Falafel”

  1. We have a similar dish with exactly the same ingredients except that most Indian kitchens will always have powdered chickpeas which just need some water to make a paste into. We neither fry it nor grill it but steam the mixture in a pressure cooker or a steamer in a greased shalllow vessel. To eat, we just cut them into small squares and remove from the vessel. Other fancy versions are also possible when one just has to use one’s imagination. Here is an interesting variation http://niyasworld.blogspot.com/2008/11/kothimbir-chi-wadi-maharashtrian-snack.html

  2. Wow, That looks awesome and Niya’s world has been added to my regular food blog reading straight away :)

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