Falafel is one of those snacks that everyone can enjoy. It’s savoury, exotic, works as an appetiser or a main course when put into a wrap. Falafels are deep fried balls that are traditionally eaten with middle eastern flat bread, salad, pickles, hot sauce and drizzled with tahini-based sauces like Hummus. Falafel are normally very simple foods, as well as popular amongst vegetarians because they’re made without any meat. It once got so popular that even McDonalds began serving a McFalafel. Our recipe includes Ras El Hanout and Zaatar, which elevates the dish beyond it’s humble roots, while keeping the traditional roots. Ras El Hanout and Zaatar are two of the most popular spice blends in the Middle East, it’s only natural that they go well together with Falafel, and oh wow do they do it well. It’s now our party favourite!
Serving: Makes 20 Falafel
- 1 cup dry green beans soaked for at least 4-5 hours or 1 cup of split green beans soaked for 2 hours.
- 2 teaspoons dry parsley.
- 3 cloves garlic
- 2 small onions
- 1 green chilli
- 1 tbsp lemon juice
- 1 tsp Ras El Hanout
- 1 tsp Zaatar
- 2 tbsp of couscous soaked in boiling water for 10 minutes.
- 3 tbsp quick cooking oats.
- 2 tbsp sesame seeds
- Salt to taste.
- Grind pre soaked and thoroughly drained green beans, garlic, onion, chilli, parsley and salt together.
- Add Ras El Hanout, Zaater, drained couscous, oats, sesame seeds and lemon juice. Mix well.
- Roll into balls and deep fry in oil or shallow fry in a takoyaki pan.
- Serve with warm pita bread, hummus, Tahini or any dipping sauce of your choice.