Falafel to our family is like mac and cheese to most people. My mum would make us falafel about every couple of weeks. We would beg her to make it for us because it was so tasty. We loved eating it. An added bonus to us kids was that we didn’t have to sit at the dinner table, since it was wrapped in pita bread, we could go outside to play and eat it.
The spices differentiate Mum’s falafel from all the other falafel recipes I’ve tried. She uses a Middle-Eastern blend called seven spices. Seven spices consists of: ground black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon, cardamon. The combination is incredible and creates incredible depth to the chickpea, garlic, parsley and onion mix.
The condiments mum includes in each wrap are: tahini sauce, slices of tomato, lettuce and pickled turnips.
||medium yellow onions
||head of garlic
||bunch fresh cilantro or 2 tablespoons ground coriander
||teaspoons seven spices
||cup chopped parsley
||teaspoon bicarbonate soda
||Vegetable oil for frying
24 hours overnight + 1 hour
Wash chickpeas and leave soaking overnight in water.
Next day—drain chickpeas very well.
In a mixer add chickpeas, 3 onions, head of garlic, salt, pepper, coriander, seven spices and parsley and blend really well.
Mix ¼ teaspoon bicarbonate soda into falafel mixture.
Store in fridge for 1 hour.
Using a spoon create a round falafel patty.
Heat oil very well and fry until golden brown.
You can freeze the falafel mixture and use. Just leave the bicarbonate soda out. Add the soda to the mixture once it’s thawed.
Main Course, Vegetables and Middle Eastern Recipes
Other Ingredients Used