I live just outside Bath and am regularly in neighbouring Bristol for various jobs, and whilst there, I make a point of trying to strategically work it into my day, one way or another, to get to the falafel stall in St Nick’s market for one hell of an amazing lunch. I love these so much that I will drive many miles out of my way, risk parking fines while waiting in the queue and then suffer the ensuing panic of being late for an appointment…I never am but the joy that these little crunchy morsels, together with all their ancillaries bring is somehow worth the stress of a very badly planed falafel drive-through. If you’re ever in Bristol and in need of something to renew your faith in takeaway food, this is it. Bath, which supposedly has a great reputation for food doesn’t offer anything even remotely as good as this as a takeaway – an overpriced sandwich from one of the big chains is about the best you can get, as the high, prohibitive rents have excluded many promising and exciting start-ups. Forgive me if I’m wrong, people of Bath…..please fill me in as I do struggle for a good takeaway lunch there.
Stupidly enough, I never really thought about making my own until recently – I don’t know why.
Falafels are very easy to make and eating them fresh will beat the socks off your supermarket type.
A whole other world, and if you’ve only ever tried those pre packed ones (especially if you liked them and are easily pleased) you’re in for a genuine treat.
There are probably as many ways to make these as skinning the proverbial cat, and I’m still very much experimenting with the various options such as using tinned chick-peas/fava beans as opposed to using dried, whether to bake or fry them, and also the possibility of using alternative beans/peas. As a first dip into the falafel pond, and for convenience, I used tinned chick peas, and tinned borlotti beans as an alternative to the fava beans (broad beans). I also decided to bake them as I didn’t have copious amounts of oil for the whole deep-fat malarkey. I think they worked really well and were as tasty as I’ve had anywhere. Only slightly lacking in crunch from not being deep-fried. I will be employing the deep fat fryer next time and shall keep you posted.
INGREDIENTS (makes around 24)
1 tin chick peas – drained
1 tin borlotti beans – drained
handful of fresh coriander and parsley or mint
5 cloves of garlic
1 tbsp tahini
1 tsp fresh ground pepper
2 tsp toasted cumin seeds
2 tsp toasted coriander seeds
2 tsp sumac
2 tsp lebanese spice mix
juice 1/2 lemon
1/2 tsp bicarbonate of soda
sesame seeds for coating
olive oil for a drizzle in the roasting pan
- empty the drained beans/half chick peas (retaining the other half for later on) into a blender
- add spices, fresh herbs, garlic and tahini
- add salt to taste
- add bicarb
- crush the remaining chickpeas with a fork to a course texture and add to mix but don’t blend further – this adds a bit of texture back into the mix.
- cool mixture in fridge for at least 30min as cooling helps with the shaping.
- preheat oven to 200 degrees celsius
- shape the falafels either to small fat disks or as I did to small teaspoon sized quenelles.
- coat with sesame seeds
- place in baking tray and drizzle with EV olive oil and place in oven for 15 minutes.
- take them out, turn them over and return to oven for another 10 minutes.
Serve these with a crunchy salad of red cabbage coleslaw, julienne carrot salad, tahini dressing and some fresh pittas. These are all really easy additions.
Besides the EV olive oil and cider vinegar dressing, both salads both got some added extras;
Cabbage salad – pomegranate molasses, fresh parsley, fresh chilli.
Carrot salad – roasted and ground cumin and coriander seeds. A drizzle of honey.
In a bowl, add 2 tbsp tahini and mix with 1/2 cup water and juice of half a lemon. Add salt, sumac and pepper to taste. (Matthew)