Inspired by Falmouth’s FalFalafel trailer, this is an easy recipe for falafel, served with homemade hummous and a crisp refreshing salad, inside a pita bread.
Falafel are normally deep fried, which I like to avoid if possible, so in this recipe we’ll pan fry them in olive oil. They taste just as good, but aren’t as bad for you!
If you’re going to make a large batch of these, or some for the freezer (both falafel and hummous freeze well) then it’s best to buy a large bag of dried chick peas. Soak them overnight, then boil for 50 minutes. They’re loads cheaper and taste better.
Begin by combining all the hummous ingredients in a blender. Blend until smooth-ish, and if quite thick, add a little more water and blend.
For the falafel, put all the ingredients, apart from the egg, raisins and olive oil, into a blender and blend until everything is nicely combined, but still quite course. You may need to scrape the mixture away from the edges of the blender a few times. Taste and season with salt and pepper.
Pour the mixture into a bowl and stir in the egg and raisins. Roll into walnut sized balls, then carefully flatten – this helps them fry better. You should be able to make around 16 in total.
Place a large non stick pan on a medium-high heat and add 1 tablespoon of olive oil. Once hot, fry the falafel in two batches, for about 3 minutes per side, adding more oil if required.
Heat the pita breads on a low setting in the toaster, remove and slice down one side. Fill with salad, 4 falafel each and a very generous drizzle of delicious hummous.
[box type="info"] Although the photo suggests cutting the pita down the longest side, for ease of eating, it’s actually better to slice down the narrow end. That way you end up with more in your mouth, and less on your lap/plate![/box]