Falafels with Tahini sauce

 Australia's evolution into a multicultural society has been significantly influenced by food, serving as a gateway for new migrants. It's fascinating to consider that Melbourne, now renowned as the coffee capital of the world, didn't see its first espresso machine until 1928 and only developed a café culture in the 1950s. Initially, new cuisines were slow to gain acceptance, but now, Melbourne boasts a rich tapestry of culinary fusions from various food cultures.

In this vibrant culinary landscape, the falafel, a staple of Middle Eastern cuisine, remains unchanged. It's ubiquitous across Melbourne, found in street stalls, food trucks, cafés, and bars, and embraced as a snack, breakfast, or lunch option throughout the city and beyond.

Falafels, naturally gluten-free, are a personal favourite of mine. The ideal falafel is served warm, with a crispy exterior and a light, fluffy interior, complemented by tahini sauce. There's some debate about the necessity of baking powder in falafel recipes, but I firmly believe it's essential. Without baking powder, falafels can turn out dense, but with it, they achieve a desirable light and fluffy texture.

Chickpeas, the primary ingredient in falafels, are a legume rich in protein and fibre and have a low glycemic index (GI). This means they're not only nutritious but also provide a steady energy release. For making falafels, it's crucial to use dried chickpeas soaked in cold water for at least eight hours, allowing them to double in size. Tinned chickpeas, while great for hummus, are unsuitable for falafels due to their pre-cooked nature. If you forget to soak the chickpeas overnight, there are quick-soak methods available, as outlined at https://www.thespruceeats.com/soak-and-cook-dried-chickpeas-2356061.

Falafels are versatile, making a perfect snack served with tahini sauce, a delightful breakfast paired with a poached egg, or a satisfying lunch stuffed into pita bread with salad.

Makes 20

• 225 g dried chickpeas - soaked overnight

• 1 cup flat parsley leaves (20 g)

• 1 cup coriander leaves (20 g)

• 1 small brown onion, chopped

• 2 cloves of garlic, sliced

• 1 tsp cumin

• ½ tsp ground coriander

• 1½ tsp salt

• ½ tsp baking powder

• 4 tsp chickpea flour

• 2 tbl cold water

Vegetable oil for frying

Tahini sauce

• 4 tbl tahini

• 2 tbl lemon juice

• 4 tbl cold water

• ¼ tsp salt

Drain chickpeas and place in a food processor. Add parsley, coriander, onion, garlic, cumin, ground coriander, salt, baking powder, chickpea flour and water. Pulse for 3-4 minutes until fine.

Using a small scoop or spoon make into balls and place onto a lined tray.

Refrigerate for 30 minutes.

Pour oil into a large pot - at least 2cm deep. Heat on medium high to 180 - 190°C.

Place a ball in a large spoon and carefully slide ball into the oil. Cook in batches for around 2-3 minutes, until deep golden and super crusty on the outside.

Drain on paper towel.

Tahini sauce:

Combine tahini and lemon juice, and mix well. The mixture will stiffen.

Stir in the water 1 tablespoon at a time and it will loosen again. The final consistency should be like a thick drizzle sauce 

Season to taste with salt.

Updated November 2023