Falafel Recipe by Michael Rantissi

0 0
Falafel Recipe by Michael Rantissi

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200 grams dried chickpeas 7 oz/1 cup
100 grams dried split broad beans 3½ oz
1 large handful coriander leaves picked
2 large handfuls flat-leaf (Italian) parsley leaves picked
1 small onion coarsely chopped
long red chillies seeds removed, finely chopped
4 garlic cloves coarsely chopped
1 teaspoon Baking Powder
1 teaspoon ground cumin
2 tablespoons Sesame Seeds
Rice bran oil for deep-frying
Cuisine:
    • 40 min
    • Serves 4
    • Medium

    Ingredients

    Directions

    Share

    It takes time to make good falafel so you’ll need to start this falafel recipe 24 hours in advance. To shape the falafel you can use a traditional falafel spoon, available at most Middle Eastern grocery stores.

    Alternatively, you can use two tablespoons, or do it the Egyptian way and make small patties with your hands. If using either of the latter shaping methods, adding 2 egg whites when seasoning the mixture will make it firmer – although, because it is not traditional, I prefer not to add egg whites.

    Falafel Recipe

    1.  In a large bowl, soak the chickpeas and broad beans overnight in cold water, changing the water at least twice during this time.
    2. Drain the chickpeas and broad beans and put them in a food processor with the coriander, parsley, onion, chilli and garlic. Whiz until grainy (not a smooth purée).
    3. Transfer the mixture to a bowl and add the baking powder, cumin and sesame seeds. Mix together and, using a falafel spoon or two tablespoons, quenelle the mixture or roll it by hand into 20 patties.
    4. Pour enough rice bran oil for deep-frying into a large deep saucepan and heat to 170°C (325°F). To test if the oil is hot enough, drop in a cube of bread and if it turns golden brown in 20 seconds you are good to start cooking. (If the oil is not hot enough, the falafel will break up.)
    5. Working in batches, drop the falafel into the oil and deep-fry for 3 minutes, or until golden. Remove the falafel with a slotted spoon and drain on paper towel. Serve with green tahini or hummus.

    —————————————————————————————————————————————————————————————

    Thanks Chef Michael Rantissi of Kepos & Co for providing this delicious recipe. If you find yourself in Sydney around Waterloo or Redfern, check out Kepos & Co or Kepos St. Kitchen to taste the real deal.

    This recipe is part of a cookbook dubbed Falafel for Breakfast that features lots of amazing Middle Eastern recipes. It was published by Murdoch Books. Falafel photograph credit goes to Alan Benson.

    Michael Rantissi

    Chef Michael Rantissi grew up in Tel Aviv, watching his mum cook and feasting on the multi-cultural offerings of his neighbourhood. He did his professional training in Israel at Tadmor College and then studied at the EPI Academy in Paris, then the CIA (Culinary Institute of America) in New York. In 2005 he arrived in Australia where he joined the fine dining restaurant kitchen at The Bathers’ Pavilion as Sous Chef. After 3 years at Bathers’ he moved to Pink Salt, Double Bay then to down to The Rocks and Circular Quay to work with the 100 Group before opening his own restaurants Kepos & Co https://www.keposandco.com.au/ and Kepos St Kitchen https://www.keposstreetkitchen.com.au/.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Barleycorn Risotto with Champignon Mushrooms and Sugar Snap Peas
    previous
    Barleycorn Risotto with Champignon Mushrooms and Sugar Snap Peas
    Ricotta and Nutela Pastry
    next
    Ricotta & Nutella Pastry – Nutty Nara
    Barleycorn Risotto with Champignon Mushrooms and Sugar Snap Peas
    previous
    Barleycorn Risotto with Champignon Mushrooms and Sugar Snap Peas
    Ricotta and Nutela Pastry
    next
    Ricotta & Nutella Pastry – Nutty Nara