- Place the chickpeas in a very large bowl and pour cold water over them, enough to cover. Leave to soak for at least 6 hours or overnight.
- Drain the chickpeas thoroughly and mix with parsley, garlic, onion and spices, ideally with a food mixer. You will probably have to keep scraping down the sides to get it evenly pureed. Add up to 3 tbsp water if necessary to turn the whole thing into a smooth but fairly solid mass. Finally, mix in the baking powder.
- Let the mixture rest for 30 minutes in the refrigerator.
- Heat a 2.5-5cm/1-2 inch depth of oil in a heavy pan. Unless you own a falafel maker, use your hands to form firmly packed balls. It may help to keep moistening your hands with water. If you like, they can be refrigerated or frozen now for later use.
- As with most fried foods, falafels are best eaten straight after frying, so be ready with your accompaniments.
- Test the oil—a pinch of the mixture should sizzle immediately but not violently. A small cube of bread should brown in 20-30 seconds. Fry several falafels at a time until golden all over, and then drain on kitchen paper.
- Serve immediately, alone or stuffed into bread with some khobez bread houmous, tahini, chilli sauce and mixed salad pickled chillies.
Recipe from Celia Brooks for Kenwood's Around the World in 80 plates.
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Falafels make superb party food, as a canape? with a dipping sauce or in a pitta with vegetables
375g dried chickpeas 12 long stems of parsley, 40g approx, well washed and dried, coarsely chopped 3 cloves of garlic, degermed 1 medium onion, coarsely chopped 1 tsp sea salt, or to taste 1 tbsp ground cumin 2 tsp ground coriander 1/4 tsp turmeric 1/2 tsp cayenne 3 tbsp water 1/2 tsp baking powder sunflower or vegetable oil, for deep frying
Time: 6 1/2 hours Serves: 6-8 Nutrition: n/a