Oil-free, coeliac friendly, vegan
This isn’t a short list of ingredients. But the recipe is pretty much perfect. I have dreamed of the Falafel that I used to eat somewhere off Harvard Square for five years. This is a long-time-coming mastering of that memory.
My second favourite food and this is the definitive recipe: a mixture of Felicity Cloake, Yottam Ottolenghi and Angela Liddon. They’re baked, so as to allow for quadruple portions. (That’s how these things work, right?)
I’ll post soon on the best way to serve them. They deserve a feast.
- Makes 20-25 Falafel -
1/2 400g cans each of chickpeas and butter (broad) beans, drained and rinsed
1/2 red onion, finely diced
3 scallions, thinly sliced
3 cloves of garlic, minced
1/4 tsp. each ginger, cinnamon, nutmeg
1/2 tsp. each black pepper, salt
1 tsp each cumin, ground coriander
2/3 c. fresh coriander
1/3 c. fresh parsley
1/2 c. breadcrumbs (I used wholegrain spelt, use gluten free if needs be)
1/3 c. mixed seeds (make sure sesame seeds are in there - I also used linseed, pumpkin amd sunflower)
Preheat the oven to 400°F/200°C.
Put all the spices, herbs, onions, garlic, butter beans and half the chickpeas in a food processor. Whiz until smooth. Add a couple of spoons of water if it isn’t pureeing. Add the rest of the chickpeas and pulse briefly. They should retain some texture. If the mixture is quite wet, fold in some breadcrumbs until balls form easily, though the mix should still be quite damp: like good mashed potatoes.
Mix the breadcrumbs and seeds. Form 15ml (1 tbs) balls from the falafel mix and roll in the seed and crumb coating.
Sit on baking paper and bake for 10-15 minutes, turning occasionally to get a nice golden colour all round.
Mama Yoc’s Kitchen.