HOW TO MAKE THIEVERY’S FALAFEL SALAD

Falafel is dish that’s become synonymous with Middle Eastern cuisine. Made from chickpea or fava bean, falafel has its origins deeply rooted as an ancient dish in Egypt. The history of the falafel goes back to the days of the pharaohs. The copts, an Egyptian Christian sect also claim to have invented the ta’amia, the fave bean fritter of the falafel family.

Falafel grew to become a prominent form of street food and fast food in the Middle East. It’s so popular that Mcdonalds for a time served a McFalafel in its breakfast menu all over Egypt. Frequently eaten as a snack on it’s own, falafels are also commonly served in pita bread or wrapped in flat bread known as toboon, and seen to be served with pickled vegetables, hot sauce and tahini based sauces. During Ramadan, falafel is sometimes eaten as part of the Iftar, the meal that breaks the daily fast after sunset.

At Thievery we’ve given it a refreshing take by frying the falafel, and serving it with a flavoursome salad that includes pickled turnip, tahini yoghurt and isot pepper.

If you’d like to try your hands at making your own falafel salad, we have shared our recipe below. Alternatively, make a reservation via our website now and order one of ours!

Thievery’s Falafel Salad Recipe

Ingredients:

200g dried chickpeas, soaked in water overnight
1 1/2 cups coriander leaves
1 ½ cups parsley leaves
1/12 cups mint leaves
2 tablespoon ground coriander
2 tablespoon ground cumin
1 teaspoon bicarbonate of soda
salt and pepper to taste

Method:

1. Drain and rinse the chickpeas.
2. Blend all the ingredients in a food processor.
3. Form small balls or patties approx 50g.
4. Deep fry the falafels for 6 minutes or alternatively heat enough olive oil in a frying pan so that it will come halfway up the sides of the falafels and fry the falafels for 3 minutes either side until they’re golden brown.
5. Serve with rocket leaves, pickled turnips, tahini yoghrt and isot pepper.
6. Season with lemon juice, olive oil, salt and pepper.

-Jordan