The Best Falafel

The sense of smell is linked to our memories. It is amazing how a specific scent can trigger a childhood memory, like climbing a walnut tree or being with family in the summer house. Just like a smell does to our minds, so does the taste of one morsel, triggering long-forgotten warm recollections that take us back in time to a particular place at a specific moment.

The moment the patties hit the oil, an addictive aroma releases from spice blend and fresh herbs makes the mouth water. I remanence the time my dad would take us to a falafel shop just before qasyoun mountain in Damascus called Fabian, it was a weekly treat on our way home from our music class, a detour always welcomed and extra pickles for me.

Falafel is a mezzeh which is composed of up to twenty or thirty small dishes. These dishes can include hummus, baba ghanouj, yalanji; tabbouleh, fattoush, fasoulia bil zait, makdouse, pickles, mutable, fried kibbeh and more

Chickpeas are rich in dietary fibre, B vitamins, magnesium and such levels of a protein that makes it nutritiously comparable with meat and dairy in terms of high protein content.

Servings: 30

Soaking: minimum of 12 hours

Preparation Time: 20 minutes

Frying: 30 minutes

Start to finish: 50 minutes

Ingredients:

1/2-kilogram dried chickpeas

1 1/4 cups chopped coriander

1 cup chopped parsley

1/2 teaspoon baking soda/bicarbonate soda

1 1/2 teaspoon coriander powder

1/2 teaspoon ground cumin

1 1/2 tablespoon salt

4 cloves garlic minced

1 small onion quartered

sesame seeds, optional

vegetable oil for frying

Method:

· In a big bowl soak the dried chickpeas overnight for a minimum of 12 hours and then wash and drain well. I recommend changing the soaking water 3 to 4 times.

· Put all the ingredients together and pass once through a meat mincer using the smallest holes.

· Place in a bowl and use immediately or store in the fridge for later use.

· Heat a pan with ample vegetable oil and once it is hot shape the falafel either by using the special spoon for it or use your hands to shape it into discs as you wish.

· Press the pattie over some sesame seeds and fry for 2 to 3 minutes until golden brown on the outside. You will find that with the first batch you will need to control the heat as the oil may be too hot if it browns too quick and still raw on the inside.

· Make the tahini sauce for falafel by following the tahini sauce recipe and adding 5 tablespoons of lemon juice to the mix.

Notes:

· A meat mincer is recommended as the chickpea paste will be even but, a food processor will work as an alternative, make sure you work on the pulse setting.

· You may use baking powder as an alternative to bicarbonate soda.

· The final texture of the falafel is perfect; however, if you like the falafel with a spongy and bouncy texture add more baking soda.

· Suitable for baking, place the patties on a tray lined with baking paper and bake in a 180 preheated oven for 10 to 12 minute, flipping them over halfway through.

· Suitable for freezing up to 3 months, flatten the dough in a zip lock bag for speed or thawing.

Per Serving: 64 Calories; 1g Fat (14.8% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 112mg Sodium.