• Serves 6 people

  • 200 gm (2 cups) dried chickpeas, soaked overnight in cold water
  • 200 gm podded broad beans (about 600gm unpodded)
  • 1 Spanish onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp each ground coriander, cumin and cayenne
  • 1 cup each coarsely chopped flat-leaf parsley and coriander
  • 1 lemon, finely grated rind only
  • 3 tsp plain flour
  • 1 tsp bicarbonate of soda
  • For deep-frying: vegetable oil
  • To serve: pickled chillies, mixed herb leaf salad (see note) and warm flat-bread
  • Lemon, cumin and chilli salt
  • 2 tsp cumin seeds
  • 2 tbsp sea salt flakes
  • 1 lemon, finely grated rind only
  • ½ tsp dried chilli flakes
  • Yoghurt-tahini sauce
  • 55 gm (2½ tbsp) tahini
  • 2 tbsp lemon juice
  • 150 gm Greek-style plain yoghurt
  • 1 garlic clove, crushed
01   Drain chickpeas (discard liquid) and process in a food processor with broad beans, onion, garlic, spices, herbs and rind until a fine paste forms. Stir through flour and bicarbonate of soda, season to taste and roll into walnut-sized oval balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).
02   For lemon, cumin and chilli salt, dry-roast cumin seeds until fragrant (2-3 minutes). Pound with remaining ingredients in a mortar and pestle until coarsely ground, set aside.
03   Meanwhile, for yoghurt-tahini sauce, whisk tahini and lemon juice in a bowl until smooth, add yoghurt and garlic, season to taste and set aside.
04   Preheat oil in a deep-fryer or large deep-sided saucepan to 170C. Deep-fry falafel in batches, turning occasionally until golden and cooked through (3-5 minutes), remove with a slotted spoon, drain on absorbent paper and keep warm. Season to taste with lemon, cumin and chilli salt and serve with yoghurt-tahini sauce, pickled chillies, herb salad and flat-bread.
Note You’ll need to begin this recipe a day ahead. You could use any delicate herb for the salad; here we’ve used flat-leaf parsley, chives, mint and dill.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.







View Full Site