Growing up in Israel you have falafel as a street snack. When we moved to the UK, when we were craving that kind of flavour of falafel, the only option was to make it at home. There's very few ingredients and not a lot of process.
So we have our chickpeas soaking overnight. We are going to fish them out of the water. We always get an onion in. It gives it a kind of sweetness, which is very important.
And we're just going to add some garlic to it. Here we don't need to do anything, just lose the skin. We're going to add some green chilli and lots and lots of herbs. So it gives it a beautiful freshness, and when we bite into it, you get that nice, bright green colour.
Chop the leaves. You don't need to do anything. The machine will do all the work for us.
Once we have everything in the machine, we're just going to whiz it a little bit. Not too much, because you do want to keep some texture there.
Let's try and pulse it a little bit.
The way to see if it's ready is that you need to roll it in your hand a little bit, and you want it to hold its shape. So once we have it the texture that we want, you tip it into a bowl. And all it needs now is this seasoning. We're going to have cumin, and it's very big part of how we cook.
We're going to add freshly ground green cardamom to it, salt. And we add a little bit of baking powder to it. This makes it kind of cook even.
And it does need a tiny bit of flour. When you mix it in, you make sure that you mix it in well, so you don't have like blobs of cumin in it. Now you can just taste it for seasoning. It is delicious.
All we have left to do is fry it. So you just shape those little torpedoes, pop them into the oil. You want to get a really nice, deep colour on the falafel. These guys already, you can see that the colour is quite nice. They have a nice, kind of crunchy outer shell. I cooked some falafel for us--