RECIPES BY BOSH!: POPCORN FALAFEL (VIDEO)
We call these ‘nom nom balls’, and they are unacceptably good for a dippy dinner party. Crispy, crunchy and moreish, you may need to make double helpings (served with hummus, obviously). They are the best dipping food we have ever tasted, good as a snack, great in pitta, and an audacious way to enjoy a Middle Eastern staple!
Video via BOSH!
SERVES 6–8
1 small red onion
3 garlic cloves
2 x 400g tins chickpeas
220g flour, plus a little extra
15g fresh coriander
15g fresh parsley
2 tsp harissa paste
1 tsp ground cumin
2 tsp salt
1 tsp pepper
1 lemon
180g panko breadcrumbs
240ml plant-based milk
250ml vegetable oil, for frying
2 x portions Classic Hummus (see page 199), to serve
HOW TO MAKE
Preparation:
- Line a large bowl with a clean tea towel
- Food processor
- Large deep saucepan
- Line a plate with kitchen paper
Instructions:
- Peel the onion and the garlic
- Drain and rinse the chickpeas and tip them into the tea-towel-lined bowl
- Pat the chickpeas dry to remove as much moisture as possible
- Put the onion, garlic and chickpeas into the food processor
- Add 100g of the flour, the coriander, parsley, harissa, cumin, 1 teaspoon of the salt and ½ teaspoon of the pepper
- Cut the lemon in half and squeeze in the juice, catching any pips with your other hand
- Whizz to a thick paste that’s not too sticky (if it seems too wet, add another tablespoon or two of flour)
- With lightly floured hands, take teaspoons of the mixture at a time and roll them into 2cm balls about the size of large marbles
- Put the panko breadcrumbs into a bowl
- Put the remaining flour, the plant-based milk and the remaining salt and pepper into a bowl and stir them together until you have a thick, creamy batter
- Dip 2 or 3 balls at a time into the batter, shake off any excess and transfer them to the bowl of breadcrumbs, rolling them around until they are completely coated
- Repeat until all of the balls are coated
- Pour the vegetable oil into the large deep saucepan so that it comes no more than two-thirds up the side of the pan
- Place the pan on a medium heat
- When a small piece of bread dropped into the pan turns golden brown after 60 seconds, you are ready to go
- Fry the falafels in batches of 10 for 3–4 minutes, then turn them over and fry for a further 3 minutes, until deep golden brown and crisp
- Remove from the pan with a slotted spoon and drain on the kitchen paper to remove the excess oil
- Serve with hummus
ABOUT BOSH!
BOSH! is showing the world just how easy it can be to eat plants. Their inventive food creations reached more than half a billion people in just their first year. For more information, visit https://www.bosh.tv/recipes.
BOSH!
THE COOKBOOK
BOSH! by Ian Theasby and Henry Firth is out now published by HQ, HarperCollins in hardback and ebook. Check it out here.
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