Falafel ingredients and recipe: How to make vegan falafel to celebrate today’s Google Doodle

Falafel is a staple food in many diets around the world, with millions enjoying the delicious snack every day.

The hugely popular vegan treat dates back centuries, and although seen as a traditionally Middle Eastern street food its origins are fairly controversial with many countries laying claim to have invented it.

One of the more popular theories postulates that falafel was invented by Ancient Egyptians around 1,000 years ago, with the traders there using the port city of Alexandria as a base to export the dish across the Middle East.

Whatever its origins, falafel is a delicious snack which is entirely free from animal products and healthy too, packed full of protein, complex carbohydrates, fibre and a whole host of nutrients.

Its versatility also adds to its popularity, and can be enjoyed in anything from a pitta to a salad, or even just dipped in hummus - and it is being honoured in today's Google Doodle.

This recipe from chef Philip Juma uses a blend of chickpeas and broad beans that adds more flavour and a real crunch to the falafel.

Traditionally, in the street food markets of Baghdad, this would be served in Samoon bread with tomatoes and a mango pickle, however, for this recipe he has added a tahini sauce that is light and refreshing.

Enjoy!

Falafel ingredients (makes 50)

1 cup dried chickpeas

½ cup dried, split broad beans

1 onion (small)

4 garlic cloves

1 bunch fresh coriander

1 tbls mixed spice

1 tbls ground cumin

1 tbls ground coriander

Bi carbonate of soda

½ cup sesame seeds

2 tsp salt

Sunflower oil (for deep frying)

Tahini (Dipping sauce)

3 tbls tahini

1 tsp salt

1 lemon (juiced)

2 tbls of water

Falafel recipe

In separate bowls, soak the chickpeas and broad beans in water overnight with ½ tsp bi-carbonate of soda in each.

The following day, they should have expanded in size. Drain and wash.

In a mincer (if not use a food processor), blend the onion, garlic, a handful of fresh coriander. Then add the chickpeas and broad beans. Transfer into a bowl

Add ground cumin, ground coriander, salt, sesame seeds, and mixed spices. Add ½ tsp bi carbonate of soda to the mix with a splash of water. This makes the falafel more crispy.

For the tahini dipping sauce, whisk 2 tbls of water with the tahini. Add the lemon juice slowly. The lemon juice will turn the tahini white. Add the salt and keep tasting. You are looking for a soft, texture. Not too thick and not too runny.

Heat the sunflower oil and shape the falafel into balls using your hands or a falafel mould. Fry for approximately 6 minutes in 170°C oil.

Drain on kitchen paper.

Serve with the tahini dipping sauce.

Enjoy!

Philip Juma is the founder of Juma Kitchen. Follow him on Twitter @PhilipJuma and @JumaKitchen. Find more of his recipes for the Evening Standard here.