Falafel Chick

I came home from work the other day with an overwhelming desire for home-made falafel balls. You know those funny round balls that they give to vegetarians at kebab shops at 2am on a Saturday night? Yep, those are them. 

But contrary to urban belief, falafels were not invented in kebab shops to satisfy the late-night hunger of pissed vegetarians; rather, they are traditional middle-eastern snacks purported to have originated in Egypt. Which wouldn't surprise me as it was in Egypt in 1997 that I had my first ever taste and I don't think I have had a better falafel since. 

Anyway, I digress. So back to the night I came home with the overwhelming desire: I made my falafel balls, tucked them into warm pita pockets, garnished with grilled veggies and thick yogurt and settled down on the sofa in the living room with my supper. To which my flatmate exclaimed: "you're eating meat!". Noting my quizzical expression, she elaborated: "I know those things...they are like chicken falafs or something. At least that's what they taste like...". And so, I share with you my first veggie recipe for meat lovers...

Falafel

Serves 4-6

This is my favourite falafel recipe and it comes from The Cranks Bible, a seriously awesome veggie recipe book.

Ingredients

250g dried chickpeas soaked for at least 2 hours

400g canned chickpeas, drained of all but 2 tbsp liquid

1 tbsp Tahini, runny variety

Tabasco

1 tsp ground cumin

A handful of fresh coriander, chopped

4 garlic gloves

1 litre groundnut or sunflower oil in a small saucepan, enough for frying

Juice of half a lemon

Salt and freshly ground black pepper 

"Preheat the oven to 180°C/gas mark 4.

  

Place the soaked chickpeas in a food processor and grind to a coarse, gritty mass. Add the cooked chickpeas, the Tahini and the rest of the seasoning, coriander and garlic. Pulse through the processor a couple of times so that the mix holds together when you roll it in the palm of your hand. In this way, roll 40 or so walnut sized balls. 

Heat the oil and when it is very hot drop a few of the balls at a time into it. Turn the heat down a bit, or it will boil to overflowing. Wait until they are deeply golden and crisp, then remove using a spider ( along-handled flat sieve) or slotted spoon or two forks. Try just one to begin with to test you have both the consistency and the heat right. 

Transfer to a plate or sieve, copiously lined with kitchen paper, and immediately sprinkle with salt and lemon juice. This cuts through the fat and is absorbed into the body of the falafel in a way that adding them any later just doesn't achieve. Keep the falafel hot in the oven while you work."

To Serve 

Warm pita bread
Thick Greek / Turkish yogurt with some olive oil and lemon juice
Houmous
Chilli sauce
Roasted veggies (red peppers, courgettes, aubergines)