Every street food market up and down the country surely has a stall selling hot falafel. These mildly spiced deep fried vegan treats are so delicious. A former colleague of mine used to travel far and wide, always insisting on trying falafel wherever he went. When I worked in West London I would sometime treat myself to a falafel wrap from Portobello Road Market – the most fully loaded, heavy sandwich I have ever come across. Later, I started working out east and stumbled upon Pilpel. Wow.
The relative healthiness of pulses, herbs and spices is offset by the deep frying, making them the perfect balanced dish.
Every year I grow broad beans on the allotment. They are relatively easy and can be sown from November through to spring so you get a lot of beans if you plan your planting a little. The debate around skinning continues. For me it’s a case of what dish you are making, salads and other delicate dishes need the somewhat tough husks removed. Slow cooked stews are just fine using them whole. For this dish, I removed the skins. It takes a little time but is well worth it.
So on to the recipe
1x400g tin chickpeas – drained and rinsed
about the same of broad beans – use fresh if you can and pod them, boil for 5 minutes, cool and skin. Else use frozen and boil them and skin them
1 clove garlic
juice of half a lemon
parsley – roughly chopped
dill – roughly chopped
1 teaspoon paprika
1 teaspoon ground cumin
sunflower oil for deep or shallow frying
natural yogurt or mayonnaise
Put all ingredients down to and including the cumin in a food processor and pulse a few times until you have a grainy, lumpy paste of sorts. Divide into around 20 or so small balls and flatten each a little.
Heat the oil. When hot, if shallow frying, fry on one side for around 4 minutes then turn and do the same on the other side. If deep frying pop them carefully into hot oil and fry for around 5-6 minutes until golden.
Toast your pittas until they puff then serve the hot pitta, falafel and sundries so your guests can assemble how the like. Choose from the ingredients above but you can also include pickled turnips, fresh chilis, a few coriander leaves, cucumber, ketchup. Experiment. It’s fun…..