Plain and laverbread falafel with sumac fennel and lemon tahini
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Makes 15–20 falafel
This veggie feast features two falafel flavours – classic, and a fun Welsh laverbread version.
Don’t be tempted to use tinned chickpeas in this recipe – they won’t be as fluffy!
Ingredients
For the plain falafel
- 125g/4½oz dried chickpeas
- 100g/3½oz white onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 green chilli, roughly chopped (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom (optional)
- 1 tsp baking powder
- 25g/1oz fresh flatleaf parsley, leaves picked
- 25g/1oz fresh coriander, leaves picked
- vegetable oil, for deep frying
- salt
For the laverbread falafel
- 125g/4½oz dried chickpeas
- 150g/5½oz white onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 25g/1oz fresh flatleaf parsley, leaves picked
- 15g/½oz fresh coriander, leaves picked
- 60g/2¼oz laverbread, finely chopped
- 1 tsp Aleppo pepper
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp baking powder
- vegetable oil, for deep frying
- salt
For the sumac fennel
For the lemon tahini
- 25ml/¾fl oz lemon juice
- 100ml/3½fl oz tahini
- salt
To serve
Method
To make the plain falafel, soak the chickpeas overnight in plenty of cold water.
To make the laverbread falafel, soak the chickpeas overnight in plenty of cold water.
To make the sumac fennel, mix the fennel and salt in a bowl and transfer to a sieve. Leave for 10 minutes, or until softened.
Toss with the sumac and lime juice and leave to marinate for 1 hour. The sumac will give it a beautiful pink tinge.
Season with more salt if needed and set aside.
To continue making the plain falafel, drain the chickpeas well and set aside.
Place the onion, garlic and green chilli (if using) in a food processor and blend until finely chopped. Do not blend to a smooth paste as this will make the falafel soggy.
Add the cumin, ground coriander, cardamom (if using), baking powder and 1 teaspoon of salt.
Transfer the mixture to a large bowl.
Blend the parsley and fresh coriander to a paste in the food processor.
Add the drained chickpeas and blend until smooth.
Transfer to the onion mixture and mix thoroughly to combine.
Shape the mixture into 30g/1oz balls using a falafel press or your hands.
Heat the oil in a deep fat fryer to 175C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the falafel in batches for 4–5 minutes, or until deep golden brown and crisp.
Drain on kitchen paper, then season with salt and keep warm.
To continue making the laverbread falafel, drain the chickpeas well and set aside.
Place the onion and garlic in a food processor and blend until finely chopped. Do not blend to a smooth paste as this will make the falafel soggy.
Transfer the mixture to a large bowl.
Blend the parsley and fresh coriander to a paste in the food processor.
Add the drained chickpeas and blend until no large pieces remain visible.
Transfer to the onion mixture. Add the laverbread, Aleppo pepper, cumin, ground coriander, baking powder and 1 teaspoon salt. Mix thoroughly until evenly combined.
Shape the mixture into 30g/1oz balls using a falafel press or your hands.
Heat the oil in a deep fat fryer to 175C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the falafel in batches for 4–5 minutes, or until deep golden brown and crisp.
Drain on kitchen paper, then season with salt and keep warm.
To make the lemon tahini, place 5 tablespoons water, the lemon juice and tahini in a blender. Blend until smooth and silky.
Season with salt and adjust the consistency with additional water if required.
To serve, spoon the lemon tahini on a serving plate.
Arrange the falafel on top. Pile the sumac fennel over the falafel.
Finish with the olive oil, sumac and parsley and serve immediately.
Recipe tips
To give the lemon tahini an extra glossy finish, blend with a few ice cubes.
