Graphic Designer / Creative Director
Dan Segal

RECIPES

israeli style felafel

Probably the tastiest vegan food ever to have been thought up; felafel balls are packed full of protein and nutrients. A little on the fatty side, but well worth it!

This recipe is the typical israeli style and the perfect balance of texture, sweetness, savoury and saltiness. I served these at my restaurant that changed its menu every few weeks and these little babies never left! 

Make sure you make the time to soak your chickpeas the night before!

INGREDIENTS:

Makes about 36 felafel balls (don't worry they keep in the fridge for about a week).

  • 2 cups of dry chickpeas

  • 1 small red onion quartered

  • 1/4 cup fresh parsley

  • 1/4 cup fresh coriander (roots and all)

  • 4 cloves garlic 

  • 2 tablespoons of chickpea flour

  • 2 teaspoons salt

  • 2 teaspoons cumin powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon cayenne powder

 

METHOD:

    1. Soak chickpeas in water overnight. Make sure the water covers at least 10cm over as they absorb quite alot. 

    2. Drain chickpeas and place them in food processor with the rest of the ingredients until it's a course sandy consistency.

    3. Remove mixture and test its stickiness with your fingers. It should hold together but not be too doughy. 

    4. Cover and refigerate for a few hours to allow the flavours to marry and the proteins in the chickpeas to activate and bind the mixture together. 

    5. Heat a deep fryer or large vat of vegetable oil to about 120°C

    6. Cup a ball-sized portion in your palm and roll it in your hands with a bit of pressure so the ball compresses somewhat. 
      Since there's only chickpea flour and the peas themselves acting as binding agents, you'll need this pressure to help keep it together.

    7. Fry off a few balls at a time in the oil by gently placing them in either by hand, tongs, slotted spoon or other heat proof utensil. They should take about 5mins to fry but its best to pull out and test it. They should reach a dark brown colour on the outside when they are done. 

    8. Serve with some fresh hummus, tahini, flatbreads and some crunchy vegetables!

A few things to get right, and since the mixture -unlike cake - doesn't taste so great when it's raw you'll only be able to do this once you've test cooked a ball or two!

  • Balance the flavour with salt, garlic.

  • Balance the texture with some water, chickpea flour

  • Make sure the outside doesn't cook before the inside by getting the size of the balls and the temperature right.

 

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