Sudanese chickpea falafel
Middle Eats · ♥ 5.2K likes · 156.4K views · 16 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g dried chickpeas
- 1 whole onion
Soak 250 g dried chickpeas in plenty of water overnight.
- 4 cloves garlic
Put the soaked chickpeas in a food processor with the roughly chopped onion and four cloves of garlic and run until very thoroughly chopped, stopping halfway to scrape the bowl down.
Run until the chickpeas look like wet sand and the mixture squishes together into a fairly smooth shape.
- 1½ tsp salt
- 1½ tsp ground coriander
Season with one and a half teaspoons each of salt and ground coriander, then half a teaspoon each of ground cumin and cayenne pepper.
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 2 tbsp toasted sesame seeds
Toast four tablespoons of raw white sesame in a pan over medium heat, tossing continuously, about four minutes until light golden; set two tablespoons aside and mix the rest into the batter.
- 1 tsp baking powder
Right before cooking, mix in one teaspoon of baking powder.
Why falafel falls apart
- vegetable oil
- water
Heat about 3 cm of vegetable oil in a heavy frying pan on high until it reaches 180 degrees celsius.
Wet one palm, shape a small amount of batter into a patty, press reserved sesame into the top with wet fingers, and lower it into the oil.
The patty sinks, deep fries, and floats once it has crisped; the depth is what seals the shell and stops it disintegrating, so do not shallow fry.
Fry about six to eight minutes, flipping a few times for even colour, then drain on paper towels.