Veganuary: How to make falafel from Iraqi chef Philip Juma

Falafel is a staple food in most vegan diets. This recipe 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 I have added a tahini sauce that is light and refreshing.

Enjoy!

Ingredients (makes 50)

1 cup dried chickpeas

½ cup dried, split broad beans

1 onion (small)

4 garlic cloves

1 bunch fresh corriander

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

Tanoor bread recipe from Iraqi chef Philip Juma

Method

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.