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Best-ever falafel plate recipe
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Indulge in Matt Preston's flavorful falafel topped with creamy hummus and tangy pickled cabbage.
Ingredients:
  • 120g pea
  • 400g can chickpeas, rinsed, drained and spread out on paper towel
  • 1/2 small white onion, coarsely chopped
  • 82.50 ml flat-leaf parsley leaves
  • 82.50 ml coriander leaves, plus extra sprigs to serve
  • 8.00 garlic cloves, crushed
  • 45g chickpea flour
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 0.63 gm bicarbonate of soda
  • 4.80 gm sea salt
  • 21.00 gm lemon juice
  • 24.00 gm sesame seeds
  • Vegetable or canola oil, to deep-fry
  • Flatbread, pan-fried slightly or microwaved to warm through
  • Greek style yoghurt, to serve
  • 400g can chickpeas, rinsed and drained
  • 48.00 gm tahini
  • 5.00 gm ground cumin
  • 42.00 gm lemon juice (and maybe more to taste)
  • 2 ice cubes
  • 125ml olive oil
  • Sea salt
  • 1 long red chilli, split lengthways, deseeded
  • 40.00 gm caster sugar
  • 20.00 ml fennel seeds
  • 125ml cider vinegar
  • 1/4 (about 250g) red cabbage, core removed, finely shredded (on a mandoline if you have one)
Instructions:
  • Begin pickling the red cabbage by combining chili, sugar, fennel seeds, and vinegar in a small saucepan. Heat over low heat, stirring until the sugar dissolves. Increase the heat to medium-low and simmer for 5 minutes until the liquid reduces slightly. Let it cool completely.
  • In a glass or ceramic bowl, combine cabbage, cooled vinegar mixture, and salt. Cover with plastic wrap and give everything a good mix. Let sit for 30 minutes, tossing occasionally to pickle.
  • Prepare the peas by soaking them in boiling water for 5 minutes until tender. Drain and place them on a paper towel-lined plate to remove excess water, keeping in mind that moisture can soften your falafel crust.
  • Combine peas, chickpeas, onion, parsley, coriander leaves, garlic, besan flour, cumin, coriander, bicarbonate of soda, salt, and lemon juice in a food processor. Pulse until mixture is blended but not pureed. Adjust consistency with more besan if needed for a firm texture. Transfer to a bowl and mix in sesame seeds.
  • Prepare a baking tray with a sheet of baking paper. Shape the chickpea mixture into torpedo-shaped balls using slightly heaped tablespoons. Place them on the tray and chill in the refrigerator for 30 minutes to help them firm up before deep-frying.
  • While the mixture is chilling and pickling, prepare your hummus. Wrap chickpeas in a clean tea towel and rub gently for a few minutes until the outer skins loosen. Transfer chickpeas to a deep bowl of cold water, agitate the water, and remove the floating skins. Repeat until most of the chickpeas are skin-free.
  • Combine chickpeas, garlic, tahini, cumin, lemon juice, and ice cubes in a food processor. Blend until smooth, scraping down the sides as needed. While blending, slowly drizzle in the oil until creamy. Season with salt and more lemon juice to taste.
  • Fill a medium-large saucepan halfway with oil and heat over medium-high heat until the temperature reaches 180°C on a cooking thermometer (or a bread cube browns in 15 seconds). Deep-fry falafel, 4 at a time, flipping occasionally, for 2-3 minutes until golden brown. Drain on a paper towel-lined tray.
  • Present the falafel alongside flatbread, hummus, yogurt, pickled cabbage, and additional coriander sprigs for a delightful meal.

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