Herb Falafel with Beetroot Houmous
These traditional falafels are made with soaked dried chickpeas and are flavoured with lots of fresh herbs and spices. They do need to be deep-fried for them to cook through to the middle and be lovely and crunchy on the outside. Serve them with a striking coloured beetroot houmous.
Herb Falafel with Beetroot Houmous
Herb Falafel
Makes approx 16
Dietary: Vegan, Gluten-free
Soaking time: overnight | Prep Time: 15 minutes | Cook Time: 15 minutes
Ingredients
- 250g dried chickpeas
- 2 green chillies, deseeded
- 1 onion, chopped
- 15g fresh parsley leaves
- 50g fresh coriander leaves
- 2 tsp ground cumin
- ½ tsp ground cardamom
- 1 tsp salt
- 2 tsp baking powder
- 2 tbsp gram flour (or plain flour)
- Sunflower oil for deep-frying
Method
- Soak the chickpeas in plenty of cold water overnight. Rinse and drain.
- Place the soaked chickpeas in a food processor with all the other ingredients and blend until you have a rough thick porridge consistency.
- Heat a wok or high sided saucepan half full of oil deep enough so that falafel can be fully submerged. Heat the oil to 170C and spoon a few walnut sized balls (we like to make ours torpedo shaped) of mixture at a time into the hot oil and fry for 4 to 5 minutes until a deep golden brown colour. Drain on kitchen paper.
Beetroot Houmous
Serves 2/4
Dietary: Vegan, Gluten-free
Prep Time: 15 minutes
Ingredients
- 150g cooked beetroot
- 400g can chickpeas
- 2 tbsp tahini
- 1 garlic clove, chopped
- 1 tsp ground cumin
- 1 tbsp lemon juice
- 5 tbsp olive oil
- Salt and black pepper
Method
- Roughly chop the cooked beetroot.
- Drain and rinse the chickpeas. (Keep the chickpea liquid from the tin for aquafaba. This can be frozen if you don’t want to use it at once)
- Put the beetroot and chickpeas in a food processor with the tahini, garlic, ground cumin, lemon juice and olive oil. Blitz until fairly smooth.
- Taste and add salt and black pepper and more lemon juice if you wish.
Delicious food photography by Rob Wicks of Eat Pictures.
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