I’ve had a few good falafel fails in my time, so I’m pleased to finally have nailed a seemingly foolproof recipe! Using soaked, dried chickpeas takes longer but is so worth it.
Serves: 4
INGREDIENTS
Falafels
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 cup dried chickpeas, soaked for 12 hours
3 cloves garlic, roughly chopped
2 brown onions, roughly chopped
1 teaspoon sea salt
1 cup flat-leaf parsley leaves and stalks, roughly chopped
1 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon baking powder
2 tablespoons chickpea flour
1 tablespoon water
neutral oil, eg rice bran, for frying
Winter tabbouleh
1 bulb fennel, shaved
½ cup julienned apple
2 cups cooked bulgur wheat
¼ cup currants
2 cloves garlic, crushed
2 tablespoons finely chopped preserved lemon
zest and juice 1 lemon
2 tablespoons extra virgin olive oil
1 cup chopped mixed herbs eg mint, flat-leaf parsley, coriander
Sumac yoghurt
1 cup thick plain yoghurt
½ teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons sumac, plus extra to serve
1 tablespoon extra virgin olive oil
zest 1 lemon
METHOD
Falafels: Toast the cumin and fennel seeds in a dry sauté pan until fragrant.
Place the chickpeas, garlic, onion, salt and parsley in a food processor and whizz until finely chopped but not mushy. Transfer mixture into a bowl, add the remaining falafel ingredients (including toasted spices) and stir until well combined, then cover and place in the fridge for 45 minutes.
Winter tabbouleh: While the falafel mixture chills, combine all the ingredients in a large bowl. Season and set aside.
Sumac yoghurt: Mix all the ingredients together place in the fridge until ready to serve.
Remove the falafel mixture from fridge and use wet hands to roll into balls approximately the size of a golf ball (you may need to gently squeeze the falafel to encourage them to stay together).
Pour 5cm of oil into a medium-sized pot and place over a high heat. Fry the falafel in batches of 4-5 at a time, until brown and crispy on the outside and cooked through. Drain and serve immediately with the tabbouleh, a dollop of the yoghurt and a sprinkle of sumac.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.