March 2, 2018
This recipe was assembled from four others to try to get something that behaved well. I like the end result: crispy on the outside and creamy on the inside.
A small amount of experimenting may be needed to get the texture you most like, but this is a good starting point.
1Put all the ingredients apart from the water, flour and baking powder in a food processor and combine. If the mix does as mine did on the first try, and sticks to the walls rather than mixing sensibly, add water 1 Tbsp at a time until you can blend the mix to a paste-like consistency.
2Tip the mix into a bowl and add the baking powder and 5 Tbsp of the pikelet and waffle mix. Stir thoroughly and add another 1-2Tbsp of flour if needed to create a soft dough that can be rolled into balls.
3Place a large, heavy-bottomed frying pan over medium heat and add enough mild-flavoured cooking oil to cover the bottom to a depth of 2-3 mm.
4Once the oil is heated, roll the falafel mix into balls and place in the pan (it will make 12 to 14). Once they have cooked for a minute or two, flatten them gently so they become patties about 1 cm thick.
5Cook for about 4-5 minutes each side until nicely browned and crispy on the outside. Check regularly that they aren’t burning!
6Remove to a plate covered with paper towels to allow the falafel to drain, then serve with your favourite salad and a dipping sauce. I like a 50:50 mix of tomato sauce and light sour cream, but you may find a yoghurt-based sauce also goes very well with them.