Raghad Al Safi is putting Iraqi food back in the spotlight. And with these falafels it’s easy to see why…
Chef Raghad Al Safi’s book The Iraqi Table is a testament to her passion for Iraqi cuisine, a culinary celebration of her heritage. It’s brimming with recipes from big and complicated meat stews to simple street foods like this Middle Eastern staple. Unlike other varieties of falafel, the Iraqi version has a hearty green finish thanks to the broad beans and herbs in the batter.
Serve it in a sandwich on the go, preferably layering them between Iraqi sammoun bread and vegetables, fresh herbs, pickled mangos and yoghurt dip.
Falafel Recipe from The Iraqi Table
Makes: 25-30 falafels
- 1 cup chickpeas
- Water as required
- 1 cup frozen or fresh broad beans
- 1 large, chopped onion
- 1 tsp cumin
- Pinch of chilli powder
- Salt and pepper to taste
- 3 tbsp chopped parsley
- 2 bsp chopped dill
- 2 tbsp chopped chives
- ½ tbsp. chopped mint (optional)
- 2 tbsp fresh, chopped coriander
- Pinch of lemon rind (optional)
- 2 tbsp baking powder
- 1 tbsp corn flour
- 1 tbsp plain flour
- 1 tbsp breadcrumbs
- ½ cup of vegetable or coconut oil for frying
- Soak the chickpeas overnight and drain
- Shell and peel the broad beans
- Combine the broad beans, chickpeas, onions, cumin, chilli powder, salt and pepper and mix well. Split into two equal quantities and mix in a food processor or run mixture through a food grinder twice.
- Add the chopped fresh herbs, lemon rind (if desired), baking powder, corn flour, plain flour and breadcrumbs. Mix until combined.
- Knead well and leave for 30 minutes, then shape into small 3-4 cm patties using your hands
- Heat the oil and deep-fry the patties until crisp and golden brown (approximately 3-4 minutes)