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Riki Kaspi’s Lebanese falafel

Story: Riki Kaspi’s Food Journey: Lebanon falafel
Episode: 3
Presenter: Riki Kaspi
Air Date: 11th October 2020

2 cup dried chickpeas
1tsp cumin
1 large onion, roughly chopped
1tsp baking powder
½ cup finely chopped fresh parsley
1tsp bicarb soda
½ cup finely chopped fresh coriander
4-6 tbsp flour
1 tsp salt
Canola/rice bran oil for frying
1 garlic clove

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 4cm. Let soak overnight, then drain. Place the drained, uncooked chickpeas, onion, garlic, herbs and cumin in the bowl of a food processor fitting with a steel blade. Process until blended but not pureed. Sprinkle in the baking powder, bicarb soda and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. Form the chickpea mixture into balls about the size of walnuts or use a falafel scoop. Heat oil to 180C in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side or until golden brown. Drain on paper towel.