Everyone in London has their favourite falafel spot. For me, it’s an unobtrusive stand in Whitecross Market, where they cook the outside of the falafel nice and crunchy and make the inside surprisingly sweet. Serve these up with as many pickles as you can stomach.
Time to Cook
1 cup dry chickpeas
1 cup broad beans
1 tsp baking soda
1 medium-sized shallot
1/2 cup parsley
4 cloves of garlic
2 tsp cumin
1 tsp ground coriander
1 tsp sugar
Oil, for frying
- Soak your chickpeas and broad beans overnight. It’s important you use dried beans: tinned ones will turn to mush and won’t work properly.
2. Blend them up with your other ingredients (shallot, parsley, spices and baking powder) until it’s coarse. I use a hand blender — my Nutribullet isn’t a friend for this recipe.
3. Mould them into little balls then squish them up so they look like thick, half-inch pancakes
4. Drop them in the sizzling oil. I use a deep fat fryer, because I’m northern. You can use oil in a pan if you don’t have one — just make sure it’s super hot.
5. The baking powder will make them puff up in the heat. Cook them for a few minutes, turning them over if you need to, to ensure they’re completely browned.
6. Take them out and eat!