The trick to authentic felafels is not to cook the soaked chick peas. I found this hard to believe for a long time and simply ignored recipes which said to do it this way. When I eventually gave it a try I realised why my felafels hadn’t so far matched the standards of those bought in middle eastern restaurants. Try it, you’ll be surprised how easy they are and how good the results are.
10 0z dried chick peas, soaked overnight
2 heaped tablespoons of flour
A scant teaspoon baking powder
A teaspoon each of cinammon, cumin, dried coriander and salt.
Chilli to taste
Handful each of flat leaf parsley and coriander
Soak the chick peas overnight or for 8 hours. Put them in a blender (you may need to do this in batches) and blitz them down until they resemble large breadcrumbs. Put them into a large bowl and then add all the other ingredients to the blender and blitz again until you have a fine paste. Mix the paste thoroughly into the chick peas and then roll the mixture into about 24 balls. An easy way to do this is to overfill a tablespoon measure, round it off and then tap it out into your palm. Deep fry the felafel in batches of half a dozen and serve either in pitta with all the usual accompaniments or as part of a buffet or picnic.