I just remembered that ages ago when I was visiting Stef in Lausanne we attempted to make our own falafel.
So I dug up the pictures and the recipe and decided to share it with all of you.
We used Just a Taste’s recipe but sadly ours didn’t turn out quite as nice as hers…
But boy did they taste good!
♦ 2 cups white onion, chopped roughly
♦ 3 garlic cloves
♦ 2 cups cooked chickpeas
♦ 1 cup parsley leaves
♦ 1 cup coriander
♦ 1 tsp salt
♦ 1/4 tsp chilli powder
♦ 2 tsp cumin
♦ 2 tsp baking powder
♦ 1/2 cup all purpose flour
♦ Canola oil
For the tahini sauce you’ll need:
♦ 1/2 cup plain yoghurt
♦ 1/8 cup tahini
♦ 1 tbsp fresh lemon juice
I’ve almost halved the ingredients for the tahini sauce because it makes so much otherwise. But play around with the ingredients, add more chilli powder if you prefer it spicier for example.
In your food processor chop your onions and garlic cloves and set aside.
Add the drained chickpeas, parsley, coriander, salt, chilli powder and cumin to the food processor and pulse until well mixed but not pureed.
Put the onion and garlic back in again and start adding small amounts of flour to the food processor and pulsing in between. You want the mixture to stick together so add flour as needed.
(*Note: the mixture also tastes great just like that, only about half of it was actually used for falafels…)
Cover and chill the falafel mixture for 1 hour in the fridge.
Next mix together your yoghurt, tahini, lemon juice and season with salt and pepper. Also cover and place in the fridge.
Pre-heat a frying pan and add a good amount of canola oil.
Use spoons (or an ice cream scoop) to form the mixture into patties/balls and placing them in the pan.
Fry on each side for about 2-3 mins or until the mixture is cooked thoroughly. Place them on a wire rack until you have cooked all the falafel and serve either as a side or in pita bread or on top of a salad or as appetizers…
The possibilities are endless really…