Ramadan recipe: homemade falafel

Throughout the holy month, 'The National' is teaming up with Table Tales to share daily recipes to experiment with at home

Falafel by Ramzi Ghannoum. Courtesy Ramzi Ghannoum / Table Tales

Join The National and Table Tales on a culinary journey around the Middle East to savour the quintessential dishes that embody the spirit of Ramadan. From table staples to family favourites, this series of recipes – one for each day of Ramadan – pays homage to the holy month and the home cook alike.

Alongside shawarmas, these well-loved, deep-fried fritters are synonymous with Middle Eastern street food. Hanan Sayed Worrell of Table Tales says: “Traditionally, falafel is a favourite starter at our Ramadan table. My husband, Steve, usually picks up a dozen or so from the street food shop in our neighbourhood, during the last hour before breaking the fast. At that time, the restaurants are bustling with last-minute orders and the falafel is freshly fried.

“When we stayed at home last year during the most unusual Ramadan, I decided to finally attempt to make falafel. I called our dear friend Ramzi for his recipe, which he generously shared. Ramzi, is a passionate cook and falafel ranks high among his favourites – he refers to it as ‘food for kings’. This recipe is easy to make and also to personalise.”

Recipe contributor Ramzi Ghannoum. Courtesy Ramzi Ghannoum / Table Tales

Recipe contributor Ramzi Ghannoum says: “I got hooked on falafel during military service in Jordan. Falafel with mortadella, cucumber and tomato sandwiches were my daily meals for almost two years. Since then, I have had a strong relationship with falafel, experimenting with many variations over the years, including stuffed ones.”

Ramzi Ghannoum's falafel

Makes 36

Estimated time: 50 minutes, plus soaking

Ingredients: 

• 375g dried chickpeas (don't substitute with canned, as they are cooked)
• 125g dried fava beans (can be substituted with more chickpeas)
• 150g onion
• 100g scallion
• 4 cloves garlic
• 1½ cup fresh parsley, packed
• 1 cup fresh coriander, packed
• ¼ green bell pepper
• ¼ red bell pepper
• 1 small green chilli (optional)
• 1 tsp salt
• 1½ tsp cumin
• 1 tsp coriander, ground
• 1 tsp black pepper
• ½ tsp baking powder
• ½ tsp baking soda
• ½ cup sesame seeds (optional)
• 2-3 cups vegetable oil, for frying

Arguablly, falafel is best served in a sandwich. Courtesy Ramzi Ghannoum / Table Tales

Method:

1. Place the dried chickpeas in a large bowl and add enough cool water to cover them by at least five centimetres. Soak overnight to rehydrate. Drain the soaked chickpeas, rinse, then pat dry.
2. Put the uncooked chickpeas in the bowl of a food processor fitted with a steel blade. Add the onions, scallions, garlic, herbs, all the bell peppers and spices. Pulse the mixture until blended, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold its shape (it will be loose and a little crumbly).
3. Transfer the falafel mixture to a bowl and cover. At this stage, the mix can be frozen in a sealed container. It can also be refrigerated for a few days.
4. When ready to cook, add the baking powder and baking soda to the mixture and let it rest for 15 minutes in the fridge.
5. Use a tablespoon or falafel scoop to form the mixture into balls about the size of walnuts. Flatten in the palm of your hand, coat each side with sesame seeds (if using), place on a plate. Repeat with as many falafel as you plan to cook.
6. Heat about 8cm of oil in deep saucepan or wok to 190°C. Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom. Carefully flip the falafel to brown the other side; the process should take three to four minutes in total.
7. Transfer the cooked falafel to a plate lined with paper towels, sprinkle with a little salt, and then repeat with the remaining falafel balls.
8. Serve immediately with tahini, pickles and sliced tomatoes as a garnish if you're making falafel sandwiches.

This dish has been brought to you by Ramzi Ghannoum and curated by international recipe hunter Hanan Sayed Worrell, author of Table Tales: The Global Nomad Cuisine of Abu Dhabi. The Table Tales concept celebrates the people and stories that give flavour to recipes of the Middle East.

______________

Read more: 

Ramadan recipes: daily dishes to try from the 'Table Tales' series

Ramadan recipe: Fattoush, a salad with herbs and spice

Ramadan recipe: Sambousa puff – pastry with meat, cheese and herbs

______________