Time – 1 hour – unless you want to soak your own dried chickpeas – then allow another 8 hours for soaking.
Serves – 6 (I made about 25 falafel balls)
Zest of 1/2 lemon, peeled into long strips
20 grams rice, any variety, depending on preference
150 grams dried chickpeas (soaked for 8 hours) or 2 cans (total 800 grams) washed and drained chickpeas.
200 grams carrots, peeled and roughly chopped
1 shallot, or 1/2 a red onion
1 clove garlic, peeled
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon baking powder
handful of parsley leaves
salt and pepper, to taste
vegetable oil, for frying
Place the lemon zest in the TM bowl, along with the rice. Process for 20 seconds/speed 10. Add the drained chickpeas, carrots, shallot or onion, garlic, cumin, paprika, baking powder, parsley leaves and salt and pepper, and blend for 10 seconds/speed 6 to form a coarse paste.
Form the falafel mixture into golf ball sized spheres and place them on kitchen paper to dry out for 20 minutes or more.
To cook the falafel, heat the vegetable oil in a saucepan or fry pan. (Deep or shallow fry are both fine). Cook the balls from a few minutes until crisp and golden brown. Drain on kitchen paper before serving.
100 grams carrot, peeled
100 grams fennel
100 grams very crisp pear (no need to peel)
20 grams honey
1 teaspoon fennel seads
handful of mint leaves
30 grams olive oil
20 grams lemon juice
salt, to taste
30 grams currants
100 grams baby spinach, or other salad leaves
Place the carrot, fennel, pear, honey, fennel seeds, mint leaves, olive oil and lemon juice in the TM bowl. Season and chop for 2 seconds/speed 5. Scrape down and chop for a further 1 second/speed 5. Place win a bowl and toss with currants and salad leaves.
200 grams sesame seeds
200 grams Greek Yoghurt
juice of 1 lemon
salt and pepper, to taste
Mill the sesame seeds in the TM bowl for 30 seconds/speed 10. Scrape down, then add the yoghurt, lemon juice and 50 grams of water. Mix for 30 seconds/speed 3. Season to taste with salt and pepper and add more lemon juice or water, if desired.
July 5, 2014 at 4:16 pm
I also have the book and have been trying a few different recipes. I noticed you said yours wasn’t crunchy so I soaked chickpeas overnight and also coated the falafel with a mixture of polenta and parmesan cheese. I also added more spices to the mixture. result was delicious. I have loaded a picture of my interpretation on my web page. I also made flat bread and coleslaw to go with them otherwise they really would be bland on their own. Thanks for all your posts it has inspired me to try some more ideas from her books.
July 6, 2014 at 6:13 pm
Thanks for your note. I’m quite humbled to be followed by someone whose foodie credentials are as good as yours!
For those who don’t know, here’s Fiona’s blog and her interpretation of the carrot falafel can be found here:
Yours look fab!!!
Thanks for looking at my blog!