- Preparation Time45 mins
- Cooking Time10 mins
For the piquillo pepper yogurt sauce
For the white bean hummous
For the tomato relish
1) Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry.
2) Heat 10cm groundnut or vegetable oil in a medium saucepan over medium heat until it reaches 170 degrees C on a deep-fry thermometer.
3) While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.
4) Transfer the chickpeas to a food processor, add the garlic mixture, spring onions, parsley, mint, coriander, lemon juice, cumin, coriander, baking powder, salt and pepper and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl.
5) Line a baking sheet with kitchen towels. Form the mixture into balls the size of ping pong balls and place on a plate. Fry in batches at 170 degrees C until a pale blonde color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the baking sheet. Increase the heat of the oil to 180 degrees C. Return the falafel to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to baking sheet lined with kitchen towels, and immediately season with salt.
For the yogurt sauce:
6) Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.
Variation: Substitute 350g feta cheese for the yogurt, and add small handful of finely chopped parsley.
For the hummous:
7) Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
For the relish:
8) Whisk the oil, vinegar, and smoked paprika in a small bowl. Add the remaining ingredients and toss. The tomatoes should be lightly dressed.
9) Serve falafel with yogurt sauce, hummus and relish on the side.
Other recipes with chickpea
Sausage Falafel with Romaine and Yoghurt Sauce
Grilled Chickpea Polenta Cakes with Chive Oil and Lemon
Sausage Falafel with Romaine and Yogurt Sauce
Warm Salad of Tenderstem Broccoli and Chickpeas
Vegan Saffron, Strawberry and Lime Meringue Nests
Spiced Butternut Squash Stew with Couscous
Chicken and Tenderstem Tagine
Slow-cooked Curried Chicken with Cauliflower
Roasted red pepper hummus
Sausage burger with spicy onion rings and humous
Slow-Roasted Lamb Shoulder with Feta Salsa
Smoky Pork Corn and Chickpea Fajitas
Tagine Chickpeas with Halloumi
Ham Hock Croquettes with Truffled Pea Purée and Fried Quail Egg
Chatpata Chana Balti
Grilled pizza with spicy hummus, vegetables, goat's cheese and black olives
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
The Hairy Bikers' Chicken & Egg
The Hairy Bikers hunt for the world’s greatest chicken and egg recipes.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Girl Meets Farm
Cookbook author and food blogger, Molly Yeh, makes delicious dishes inspired by her Jewish and Chinese heritage in her farmhouse kitchen in the Midwest.
Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.
Long Island, New York
Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.
Spring Gardens: The Birds and the Bugs
Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?
Nine elite bakers are challenged to make their own version of Maryland’s Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
Battle of the Bacon
Four chefs take on an all-bacon battle for a shot at $20,000. In the first round, Guy challenges the chefs to make their signature sweet and savoury bacon dish.
The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.
James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.
Nothin' but Noodles
Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action. Who will earn a shopping spree worth up to $20,000?
The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.
James arrives in the tiny village of Giverny, known for its food and art. He explores Monet’s kitchen and cooks up an autumnal treat of apple doughnuts.
Guy Fieri invites four superstar chefs to compete in a budget battle. They are put to the test and must make a dollar stretch all competition long.
The Spring Cookie Classic
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.
Guy Fieri invites four chefs to compete against the clock! First, the chefs must shop for their signature seafood dinner ingredients in teeny-tiny baskets.
Spring Flower Fiesta
Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.
Isle Sur La Sorgue
James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.
Ultimate Grocery List
Guy gives four chefs a list of seven not-so-friendly ingredients that they must use during the competition. Who will earn a shopping spree worth up to $20,000?
Adam goes on a meaty mission from Colorado to New York. His carnivorous cravings call for his favourite roast beef sandwich from his hometown in Brooklyn.
Adam continues his carnivorous rampage of hearty meals. He tastes Chicago’s infamous Italian beef sandwich and faces a meaty mission in Talkeetna, Alaska.