When I was 16 I went to Israel with a group of friends. We were very lucky to be left to our own devices most evenings. While we were in Jerusalem we would go from the hostel at Mount Scopus every night, into the Old City. I loved the freedom but all the time we were aware of the threat of suicide bombs and attacks and the army that was visible everywhere. I was a vegetarian when we were in Israel and my nightly treat was felafel, served in pita bread with hummus. I have wanted to make felafel for a long time now, but I am put off my the fact that they need to be deep fried. I do not like deep frying anything and the only time I will do so is to make my battered fish. My friend Hila at Add To Taste is Israeli by birth, and she has told me that the proper way to make felafels is to use raw chickpeas. I decided not to listen to her and used tinned chickpeas instead, as I thought that would be best for baking them. I used tahini as a binder for those of you who are vegan but I think they will hold together better with an egg yolk. They are crumbly and could fall apart, but as the felafels get stuffed into a pita that is not a big concern. I would love someone with an airfryer to make these and tell me how they work out, as I am really considering getting one for my new kitchen.
do you deep fry anything?
- 1 400g tin chickpeas, drained and rinsed
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- ⅛ teaspoon cayenne pepper
- 5mls ground coriander
- 5mls ground cumin
- small bunch of parsley, finely chopped
- 5mls salt
- 30mls tahini
- In a food processor purée all the ingredients until smooth
- Adjust the seasoning to suit your palate
- Transfer the mixture into a deep bowl and knead for 1 minute
- Cover and rest while you preheat the oven to 160° Celsius
- Shape into walnut size balls and place into an oven proof dish
- Bake for 30 minutes, turning once
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