This is my own favourite recipe! I have cooked it a few times both baked and fried and had other people try it and they love it too.

What is the Multi-leaf falafel?

The traditional falafel recipe uses only parsley along with chickpeas. I use the following:

1. Parsley
2. Coriander leaves
3. Spinach
4. Kale
5. Cabbage
6. Basil
7. Dil

Using a good collection of your favourite leaves, you get a very tasty interior texture, which is all green. It looks beautiful.

Below is the long list. Please note – my measurements below are for making enough falafel mixture for a 2-litre bucket, as I cook in much larger quantities. It gives me about 25 falafel balls, medium size. So, please adjust your quantity accordingly.

COOKING STEPS

1. Soak fresh chickpeas overnight.
2. Next day, drain the water and give it a quick rinse in fresh water.
3. Cut all your leaves roughly.
4. Place all the ingredients into a blender.
5. Grind till the mixture is coarse.
6. Add the flour and baking soda.
7. Mix well.
8. Best results – store in the fridge for 8 hrs or overnight. If you can’t wait, let it rest in the fridge for at least 1 hr.
9. Roll them into balls, in a size you like. Keep aside.
10. Heat oil to a high temperature in a shallow pan/pot.
11. Carefully, drop the falafel balls. If your pan/pot is big, cook a couple of balls together.
12. When the whole falafel looks dark brown, it’s ready. Remove from oil and set aside.

Alright…It’s time to eat!

As you know, falafel goes great with Lebanese bread or pita bread. Load with tomato slices, lettuce, cucumber/gherkins, and radish in vinegar. Throw in some hummus, add your falafel, and perhaps throw in some kind of yogurt dressing too.

Hope you enjoyed this post. Please share your falafel recipes and stories!