Home-made Falafel

from Ottolenghi's Jerusalem| Serves 4, makes 20 falafel balls

Ingredients

• 250g dried chickpeas Mix balsamic vinegar, garlic, olive oil and fennel seeds in a small bowl.
• 1 medium onion
• 1 garlic clove, crushed
• 1 Tbsp finely chopped flat-leaf parsley
• 2 Tbsp finely chopped coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/2 tsp baking powder
• 1 1/2 Tbsp flour
• 750 ml sunflower oil for deep-frying
• 1/2 tsp sesame seeds
• salt

Method

1. Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Soak overnight.
2. The next day, drain the chickpeas well and combine them with onion, garlic, parsley and cilantro.
3. In a food processor, blitz the mix in batches, pulsing until it is finely chopped but not mushy, and holds itself together.
4. Add the spices, baking powder, 3/4 tsp salt, flour and water. Mix well by hand until smooth. Cover the mixture and leave it in the fridge for at least 1 hour.
5. Fill a deep medium saucepan with oil and heat to 180° C.
6. With wet hands, press 1 Tbsp of the mixture in the palm of your hand to form a ball the size of a small walnut (about 25 g).
7. Sprinkle balls evenly with sesame seeds and deep-fry them in batches for 4 minutes.
8. Drain on paper towels and serve at once.