A Modern Rose: Falafel

Rose Silford shows us how to make the Berlin classic from the comfort of our own home.

Image for A Modern Rose: Falafel
Photo by Rose Silford

Ah, falafel: Berlin’s biggest street food. Walk around Berlin and you will never be far from a falafel shop.

It is easy to think of falafel as a summer food when the city is filled with people enjoying Berlin’s streets in the sunshine with a beer. Yet we all still enjoy a falafel during the winter months on our way home after a long day – or night.

My falafel recipe is quick and easy to make which means that instead of going out in the cold during the winter, you can make these at home from the comfort of your own kitchen. Make sure to also save this recipe for the summer months where you can sit out on the balcony with a falafel pita and a beer – hopefully that thought will get you through the last few weeks of cold weather! Now get stuffing those pitas and enjoy.

Ingredients: Makes 9 falafel balls

Pita breads

Mixed fresh salad to serve (rocket, sundried tomatoes and cucumber is good)

For the falafel

2 400g tins chickpeas

2 tbspn olive oil

Sunflower oil (for frying)

Handful of fresh coriander

1 tbspn garam masala (found in any local Asian store)

Juice of half a lemon

For the coriander and lime yoghurt dressing

1 large pot low fat plain yoghurt

Juice of 1 lime

Handful of fresh coriander

For the falafels. Mix everything together in a blender and whiz for just 5 seconds until the mixture is roughly combined. Alternatively, add everything to a bowl and crush with a potato masher. Roll the mixture into eight patties.

Heat the sunflower oil in a large frying pan and then add the falafels to the pan. Cook on each side for around 5 minutes or until crispy.

For the yoghurt dressing. Mix everything together in a small bowl and put to one side.

Prepare a mixed salad and bring to the table with the yoghurt dressing.

Plate up the falafel balls and serve with the pita breads.

Fill the breads with falafels, salad and yoghurt!