Crispy Falafel with Tahina Dip

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Some of you may know this already, but the traditional falafel is 100% gluten free! No flour whatsoever – in fact, I have no clue why some people put flour in because it really doesn’t need any. And I have proof.

I did just change one thing from the authentic recipe : I used coconut oil for frying. It is way more expensive then all the other vegetable oils, but my health-conscience wouldn’t let made me pay the extra few pounds…

Basically, the idea behind veg oils is that they undergo a chemical process to grind the grains, meaning they’re full of crap that’s really bad for you. Coconut oil on the other hand, is only good for you! Among other things, it can improve blood cholesterol levels, helping reduce heart disease; it can reduce seizures; it can kill bacteria, viruses and fungi thus fending off infections, and it will clearly be labelled on the jar that it’s MGO-free (and veg oils probably won’t be). Also, if you have extra you can use it in your hair for damage repair or on your  skin as a moisturiser!

Culinary-wise, it’s also interesting because it’ll give your falafel a lovely coconutey flavour – I reccomend!

FullSizeRender 22250g dried chickpeas

1 tsp coriander seeds

1 tsp ground cumin

1 onion, finely chopped

3 cloves of garlic, finely chopped

1 bunch coriander

1 bunch parsley

1/2 tsp cayenne pepper

zest of 1 lemon

salt and pepper

coconut oil for frying

FullSizeRender 37for the tahina dip :

1 cup tahini paste

juice of 1 lemon

1 tsp ground cumin

1 clove garlic, minced

salt and pepper

water to adjust consistency

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Start by soaking the dried chickpeas in cold water for 24 hours or over night.

Once they’ve absorbed the water and tripled in size, you can drain them and start cooking!

Put the drained chickpeas in a large bowl (or in a robot coupe if you have one)

Toast the ground cumin with the coriander seeds. Once they become fragrant, pour in with the chickpeas.

Add the cayenne, chopped onion, chopped garlic, parsley and coriander. Blitz to a paste (I used a hand blender)

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Add the lemon zest, 2 large pinches of salt and some ground pepper.

Heat the coconut oil to about 180°C.

Roll the paste into individual little balls and fry them in batches until golden brown. This will take about 5 minutes.

Drain them on kitchen paper and sprinkle with salt while warm

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For the tahina dip :

Transfer the tahini paste to a bowl. Add a splash of water and mix through. This will immediately change the consistency and it’ll become stiff and doughey.

Add the juice of a whole lemon and more water until the consistency becomes smooth like a thick yoghurt.

Add the minced garlic, ground cumin and salt and pepper to taste.

Serve with lemon wedges and coriander


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