Ready to learn how to make authentic falafel from scratch? We have the perfect recipe for you, all the way from Sudan! Falafels are commonly eaten in Sudan and in Egypt with Ful Medames, but these scrumptious fritters can be eaten on their own too! In fact we always have to eat one along the way when frying them. You can also enjoy the falafels in pita sandwiches alongside a tahini or hummus dip. Apart from the frying element, these falafels are pretty healthy and vegan too! No wonder they’re so popular as a street food in London! Give them a go!
AuthorgooeygraciousmeCategoryEast AfricanPlace the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches and soak overnight. The next day, drain the chickpeas completely and pat them dry.
In a food processor, add the chickpeas, green chillies, garlic cloves, cumin seeds, coriander seeds, parsley and dill and mix. Ensure the mixture is well combined but not too runny.
Transfer the falafel mixture into a container and cover tightly. Leave out for at least 1 hour or until ready to cook.
Just before frying, add salt, chilli powder, asafetida, sesame seeds and baking powder to the falafel mixture and stir with a spoon.
Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each).
In a medium saucepan heat oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes on each side until crispy and medium brown on the outside.
Place the fried falafel patties on a plate lined with paper towels to drain. Serve with a tahini or hummus dip.
Ingredients
Directions
Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches and soak overnight. The next day, drain the chickpeas completely and pat them dry.
In a food processor, add the chickpeas, green chillies, garlic cloves, cumin seeds, coriander seeds, parsley and dill and mix. Ensure the mixture is well combined but not too runny.
Transfer the falafel mixture into a container and cover tightly. Leave out for at least 1 hour or until ready to cook.
Just before frying, add salt, chilli powder, asafetida, sesame seeds and baking powder to the falafel mixture and stir with a spoon.
Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each).
In a medium saucepan heat oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes on each side until crispy and medium brown on the outside.
Place the fried falafel patties on a plate lined with paper towels to drain. Serve with a tahini or hummus dip.