Home-made falafel
4
Easy
20 minutes, plus overnight soaking time 
25 minutes “I can’t stop making falafel! Making them from scratch using dried chickpeas is such a rewarding exercise. You can’t get falafel like this with canned chickpeas! This is a delicious recipe that keeps on changing according to what’s in the pantry or fridge, but this is definitely my best version so far.” – Khanya Mzongwana
Ingredients
Method
- 164 g dried chickpeas, soaked overnight
- 2 cloves garlic, crushed
- 1 small white onion, finely chopped
- 1 t cumin powder
- 1 t ground coriander
- 1 T paprika
- ½ cup chickpea flour
- 1 T tahini, optional
- Salt and pepper, to taste
- 30 g parsley, roughly chopped
- 4 T canola oil, for frying
- naan, for serving For serving:
- 180 g Woolworths red pepper hummus
- 100 g Woolworths labneh
- 245 g Woolworths pickled peppers
- 80 g Woolworths pitted olives
Method
Ingredients
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1. To make the falafel, place all the ingredients except the oil in a blender and pulse until fine but not smooth. Shape the mixture into patties. Heat a non-stick pan and add the oil. Fry the patties on both sides until golden brown.
2. To serve, smear the hummus and labneh onto a serving plate and pile high with the hot falafel, pickled peppers and olives. Finish off with a glug of olive oil and a sprinkling of sesame seeds. Serve with hot, toasty naan.
Find more chickpea recipes here.
Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana
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