Falafel Recipe by Michael Rantissi
It takes time to make good falafel so you’ll need to start this falafel recipe 24 hours in advance. To shape the falafel you can use a traditional falafel spoon, available at most Middle Eastern grocery stores.
Alternatively, you can use two tablespoons, or do it the Egyptian way and make small patties with your hands. If using either of the latter shaping methods, adding 2 egg whites when seasoning the mixture will make it firmer – although, because it is not traditional, I prefer not to add egg whites.
Enjoy this classic falafel recipe by Chef Michael Rantissi!
Falafel Recipe by Michael Rantissi
Ingredients
- 200 grams dried chickpeas
- 100 grams dried split broad beans
- 1 large handful coriander
- 2 large handfuls flat-leaf parsley Italian parsley, leaves picked
- 1 small onion coarsely chopped
- long red chillies seeds removed, finely chopped
- 4 garlic cloves coarsely chopped
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 2 tablespoons sesame seeds
- rice bran oil for deep-frying
Instructions
- In a large bowl, soak the chickpeas and broad beans overnight in cold water, changing the water at least twice during this time.
- Drain the chickpeas and broad beans and put them in a food processor with the coriander, parsley, onion, chilli and garlic. Whiz until grainy (not a smooth purée).
- Transfer the mixture to a bowl and add the baking powder, cumin and sesame seeds. Mix together and, using a falafel spoon or two tablespoons, quenelle the mixture or roll it by hand into 20 patties.
- Pour enough rice bran oil for deep-frying into a large deep saucepan and heat to 170°C (325°F). To test if the oil is hot enough, drop in a cube of bread and if it turns golden brown in 20 seconds you are good to start cooking. (If the oil is not hot enough, the falafel will break up.)
Notes
Thanks Chef Michael Rantissi of Kepos & Co for providing this delicious recipe. If you find yourself in Sydney around Waterloo or Redfern, check out Kepos & Co or Kepos St. Kitchen to taste the real deal.
This recipe is part of a cookbook dubbed Falafel for Breakfast that features lots of amazing Middle Eastern recipes. It was published by Murdoch Books. Falafel photograph credit goes to Alan Benson.
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