Recipe: Tasty Toby’s Tasty Flaflafel (falafel)
Toby’s Tasty Flaflafel (falafel). Use your hands to form falafel the size of a ping pong ball. Place them on a parchment paper-lined baking sheet. Brush the falafel with olive oil.
Ingredients of Toby’s Tasty Flaflafel (falafel)
- Prepare 500 g of raw chickpeas.
- It’s of Fresh coriander (a rough handful).
- You need 1 tsp of smoked paprika.
- Prepare 2 of chillis (as spicy as you like).
- You need 1 of red onion.
- It’s 1 tsp of cumin.
- It’s 1 tsp of cinnamon.
- You need 1/2 teaspoon of nutmeg.
- It’s of Zest of 3 medium lemons.
- You need 1/2 teaspoon of lemon juice (no more).
- You need of Fresh mint (half a handful – roughly).
- Prepare 750 ml of vegetable oil (for frying).
- Prepare of 1/2 teaspoon baking soda.
- Prepare of Dried chilli flakes (optional).
Once the falafel are formed, you can cook them by your preferred method mentioned above. The Austrians in Vienna have tasty schnitzel and the French eat frogs … And we have falafel, falafel, falafel, a present for Dad, even Mum buys it here, for old Grandma we'll buy half a portion. And today even the mother-in-law will get falafel, falafel, with lots and lots of peppers. Falafel can be served in so many ways!
Toby’s Tasty Flaflafel (falafel) instructions
- Empty your chickpeas into a large bowl. Add the water and the baking soda then leave covered overnight (up to 24 hours)..
- Now your chickpeas are ready to rock, use a sieve to empty the water out. Then, grab a clean hand towel and lay it flat. Empty your chickpeas onto the towel and dry the chickpeas off. They don’t have to be bone dry. This is just get some of the excess water off which will help you down the line..
- Next, toss all the herbs, spices, lemon juice and chickpeas into some sort of blender. I only have a small one so had to do it in batches before mixing everything together in a large bowl. Make sure everything is nice a blended together but don’t let it turn into a paste. Add a healthy dose of salt and pepper to the entire mix plus some optional dried chilli flakes..
- Grab a small handful of the mix and roll it into a ball somewhere between the size of a golf ball and a tennis ball. You may have to squidge out a bit of excess liquid here to get them into shape. That’s fine. Don’t worry, the balls will firm up in the fridge..
- Pop the balls onto some grease proof paper and put them in the fridge for half an hour or so..
- While you wait, pour the oil into a pot and bring up to temperature (around 180 degrees Celsius). Use enough oil to comfortably cover the falafel. And, while you’re at it, pop the oven on to around 150 degrees. If you haven’t figured it out by now, you’re going to be deep frying your falafel!.
- When your oil is at temperature, drop four balls into the pot. Top tip: if you don’t have a thermometer (I don’t) use a little excess mix to test the heat. If it starts frying, your oil is probably nearly ready..
- Use tongues or a wooden spoon to toss oil over the balls while they’re frying. The trick is not letting the balls stick to the bottom of the pan, but also not moving them around so much that they break up. Be gentle!.
- When the balls are golden brown, remove them from the pan and pop them in the oven. This helps keep them nice and warm while you fry the other balls..
- All that’s left to do is serve with a healthy dose of hummus and tahini, then eat!.
- Lastly: if you have loads of uncooked balls left over, you can freeze them. I prefer to section out any Tupperware with tin foil – that way, the mix doesn’t stick together in the freezer..
This tasty Mediterranean plant-based dish has lots of different spins. Here are a few of our favorite falafel recipes: Classic Falafel Serve with the falafel sauce as a dipping sauce! Ultimate Falafel Sandwich Top with sauce and serve in a flatbread. Add baking powder to the falafel mixture before forming into balls/patties. Pan Roast Falafel – Healthy and Tasty/ Protein rich/ Gluten free/ vegan meal/ healthy breakfast or evening snack #panroastfalafel #falafel #panroast #healthy.