Date Raisin Falafal
Date Raisi falafal make a fantastic accompaniment for any party. I recently rustled these up for a Christmas party and they went down a storm by my guests. I plan to make these again as a suitable alternative to meat on Christmas day. Not only are these falafal flavoursome but just melt in the mouth.
Author: Edward Daniel
Recipe type: Main, Snack
Cuisine: Vegan, Vegetarian
- 200g chickpeas
- 200g fava beans
- 4tbs olive oil
- 100g dates
- 100g raisins
- 2tsp cumin
- 2tsp coriander
- 3 cloves of garlic, sliced
- 1 onion
- small bunch of parsley, chopped
- small bunch of coriander leaves, chopped
- 2tsp salt
- 12 peppercorns, grounded
- 1tsb date syrup
- olive oil for frying
- Soak the chickpeas and fava beans in fresh water and set to one side overnight.
- The following morning, place the oil, dates, raisins, cumin, coriander, garlic, onion, parsley, coriander leaves, salt, peppercorn and date syrup in a food processor. Chop finely. Place in a large mixing bowl
- Drain and pat dry the chickpeas and fava beans removing as much excess water as possible. Place the pulses in the food processor and pulse until the beans are chopped finely but not to a ground pulp – it is important to retain the texture to give this dish a real bite.
- Combine the pulses with the date and raisin mixture and then shape into 1.5-inch balls. There should be round 25 to 30 balls from the mixture. Place on a tray and leave to set aside in the fridge for a few hours.
- Top tip – the cool temperature of the fridge is to ensure that the falafal are become firm and easy for frying.
- Preheat the oven to gas mark 100 degrees. Line an ovenproof dish with aluminum foil.
- Heat some olive oil and add the falafal in bunches, gently toss in the oil and lightly brown. Place the falafal onto the ovenproof dish.
- Once the falafal are all lightly cooked, drizzle with oil and place in the oven and bake for about twenty minutes.
- Serve immediately with salad, hummus or pita bread.