Small deep-fried patties made of minced chickpeas, onion, garlic, spices and chopped dill
Marination time: 8 hours Prep time: 30 minutes Cook time: 20 minutes
Special equipment: mincer or food processor
Making 25 to 30 falafel, serves 4
- 250g dried chickpeas, soaked 6 to 8 hours, or overnight
- 1 to 1½ tablespoons salt, to taste
- 1 tablespoon ground coriander
- 3 garlic cloves, crushed
- 1 teaspoon baking powder
- 20g fresh dill, finely chopped
Drain the water from the pre-soaked chickpeas.
Use a food processor or mincer to mince the chickpeas into a slightly coarse mixture but not a smooth paste. In a mincer, this should take two cycles. It should be coarse, thick and firm, so that it forms a solid mass when compressed slightly.
Add salt, ground coriander, crushed garlic, baking powder, chopped dill and 100ml water mix well into a falafel mixture. Ensure the consistency is not too moist or dry, it’s consistency should easily hold when shaped.
Make each falafel by taking a heaped tablespoon amount of the mixture and place it in the palm of one hand. Close the other palm over the mixture to create the falafel in the space in between both palms and apply gentle pressure. Remove the top palm and use the fingers to tidy the edges and transfer the formed falafel from palm to palm, and then between flattened fingers to ensure the mixture has enough hold to stay intact while frying.
Deep fry the falafel in hot oil until golden brown on both sides then leave to drain in a sieve before placing on kitchen towels, then serve warm.
- 20g finely chopped fresh coriander; 1 tablespoon coriander seeds, 1 tablespoon ground cumin can be added to the minced mixture.
- ½ teaspoon sesame seeds placed on the outside of each falafel before frying.
- 1 green chilli or 1 onion minced into the mixture
- Chickpeas, fava beans and black-eyed peas, or a 1:1 ratio mix of these beans and can be used as the base of ta’mia. If using tinned beans, these are pre-soaked so mince immediately with the other ingredients and fry.
- Plastic food gloves may help form each falafel when handling the mixture, as they slide off easier than on the palms.
- The minced mixture can be frozen and fried at a later time to save time. Do not add baking powder, crushed garlic or fresh herbs before freezing, add these ingredients at the time of frying.
- Add a dash of water to baking powder until it foams before adding the minced mixture. This gives the ta’mia a crunchy texture.
- Soak the beans for just 4 hours to make the ta’mia’s texture firm and crispy, and not too soft from soaking for longer.