Épice

Madagascar Spiced Falafel

Traditional falafel made with soaked dried chickpeas, spiced with Madagascar turmeric and black pepper powder, for 4 people, about 20 falafel.

  • Prep 30 min
  • Cooking 15 min
  • Total 45 min
  • Serves 4 servings
  • Difficulty Medium

Madagascar turmeric and black pepper, Vanille Désiré, both come from Vangaindrano, in the southeast of the island, where our family grows them. The turmeric lightly colours the falafel mix, and the black pepper lifts its flavour, alongside the cumin and fresh herbs.

The traditional falafel recipe starts with dried chickpeas, never cooked, soaked for a whole day, then blended with the herbs and spices: it is this raw starch that holds the mixture together, with no flour added. This version serves 4 people, about 20 falafel.

Method

Preparation

  1. The day before, soak the dried chickpeas in a large amount of cold water for 24 hours, at room temperature.
  2. Drain the chickpeas and dry them well. Blend them with the onion, garlic, parsley and coriander, in short bursts, until you get a slightly coarse, not smooth, paste.
  3. Add the cumin, the Vanille Désiré Madagascar turmeric powder, the ground Vanille Désiré Madagascar black pepper, the bicarbonate of soda and the salt. Blend for a few more seconds to spread the spices evenly.
  4. Cover the bowl and leave the mixture to rest in the refrigerator for 1 hour, so it holds together better during frying.
  5. Shape the mixture into small flattened balls, by hand or with a spoon.
  6. Heat the frying oil to 170-180°C. Lower the falafel in small batches, without overcrowding the pan, and fry for 4 to 5 minutes, turning them halfway through, until well golden.
  7. Drain on paper towel and serve hot.
Chef's tip

The little extra that changes everything

Dry the chickpeas well after soaking: a mixture that is too wet gives falafel that fall apart when fried. Blend in short bursts rather than continuously, to keep a slightly coarse texture, closer to coarse semolina than a purée. To find out more about these spices, see our pages on turmeric in cooking and Madagascar black pepper. Turmeric also appears in our turmeric yellow rice. Our products for this recipe: Madagascar turmeric · Madagascar black pepper

Frequently asked questions

About this recipe

Can canned chickpeas be used for this falafel?
The traditional recipe uses dried chickpeas soaked for 24 hours, uncooked, for a texture that holds together without flour.
Why let the mixture rest in the refrigerator before shaping the falafel?
An hour’s rest allows the mixture to hold together better during frying.
How can falafel be kept from falling apart when fried?
By making sure the oil is hot enough, between 170 and 180°C, before lowering the falafel into it.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

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