About this recipe:These falafels are made from chickpeas soaked overnight for a fresh flavour. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
200g dried chickpeas
1/2 teaspoon bicarbonate of soda
1 tablespoon water
1 1/3 tablespoons sesame seeds
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chilli powder
1/2 teaspoon sugar
1/4 teaspoon ground turmeric
1 pinch asafoetida powder
950ml vegetable oil for frying, or as needed
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Method Prep:30min › Cook:10min › Extra time:9hr › Ready in:9hr40min
Place dried chickpeas in a bowl. Fill with water to cover; stir in bicarbonate of soda. Soak at least 8 hours or overnight in fridge. Drain.
Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chilli powder, sugar, turmeric and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
Chill chickpea mixture in fridge to allow flavours to blend, at least 1 hour and up to two days.
Pour vegetable oil to a depth of 2.5cm in a deep frying pan over medium heat until the temperature reaches 188 C (370 F).
Scoop up chickpea mixture with a tablespoon and form into balls the size of golf balls.
Fry falafels in hot oil until golden brown, 3 to 5 minutes on each side.