Chick-Please! If you don't love falafel you ain't been doing it right. In this recipe we show you how to make homemade falafel drizzled in south London's finest hot sauce, Slow Richie's.
What you need...
250 Grams Dry Chickpeas (you must start with dry, do not substitute canned, they will become too wet.)
1X Bottle of Slow Richie's
1X Chopped Onion
1/4 Cup Chopped Fresh Parsley
3-5 Cloves Garlic
1/2 Tablespoon of Flour or Chickpea Flour
1 3/4 Tablespoon Salt
2 Tablespoon Cumin
1 Tablespoon Ground Coriander
1/4 Tablespoon Black Pepper
1/4 Tablespoon Cayenne Pepper
Pinch of Ground Cardamom
Vegetable Oil for Frying
Pickled Turnips (These should come tinned).
Tahini and Hummus
- Soak the chickpeas in cold water for 8 hrs, or overnight.
- Drain the chickpeas and add the garlic, spices and herbs to the chickpeas and blitz until you get a rough consistency.
- Stir the mixture and add the flour and salt and pepper.
- Heat oven to around 100 degrees. Heat a large, non-stick frying pan over a medium heat and add some oil. Use your hands to form the mixture into patties or balls (enough for around 16). Fry for 2 mins each side until crispy and brown.
- Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch.
- Grill some halloumi while the falafels are baking in the oven.
- Serve wrapped in flatbread, pitta or wrap with hummus, drizzle Slow Richie's, chopped tomatoes, pickled turnip, grilled halloumi and fresh parsley.
- If you don't want to cook all 16 in one go, freeze the patties before cooking.