India meets the Middle East in this delicious foodie fusion. Homemade and fresh, this filling feast is made tastier by condiments such as chilli and yoghurt, creating a sensation you’re unlikely to forget. Don’t believe us? Try it for yourself.
1 - For the falafel: Soak the chickpeas in enough water to cover them by 5 cm | 2" overnight.
2 - The next day, drain the chickpeas and place in a large mixing bowl with the garlic and parsley. Break up with an immersion blender until combined but not totally smooth.
3 - Sprinkle over the baking powder and flour and mix with your hands until a rough, non-sticky dough forms; add more flour as needed to bring it together. Season with plenty of salt and pepper.
4 - Heat at least 8 cm | 3" of oil to 180°C | 345F in a large, heavy-based saucepan set over a high heat. Shape the falafel mixture into round balls.
5 - Carefully lower three or four falafel into the hot oil and fry, in batches, until golden-brown. Drain on kitchen paper and cover loosely with aluminium foil to keep warm.
6 - For the naan bread: Combine the flour, sugar, salt, and baking powder in a large mixing bowl and stir well.
7 - Whisk together the milk and oil in a jug before stirring into the dry ingredients until a soft dough starts to form.
8 - Turn out the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth; leave to prove in a warm place for 15 minutes.
9 - Preheat the grill to hot, placing a tray under the grill to preheat.
10 - Divide the naan dough into four balls using lightly oiled hands. Roll and stretch on a lightly floured surface into round naan shapes before carefully placing on the preheated tray.
11 - Grill for 2-3 minutes until lightly browned and starting to puff, turning once. Remove from the grill and brush with melted butter on both sides.
12 - For the flatbreads: Combine the flour, baking powder, sugar, and salt in a large mixing bowl. Make a well in the middle and pour in the extra-virgin olive oil and 250 ml water.
13 - Mix to a smooth dough, adding more flour or water as needed if too dry or wet; it should be soft and even. Turn out onto a lightly floured surface and knead briefly.
14 - Divide the dough into four and roll out on a lightly floured surface into large ovals approximately 0.5 cm | 0.25" thick.
15 - Lift onto large baking trays and brush all over with extra-virgin olive oil.
16 - Grill for 2-3 minutes until lightly browned and starting to puff, turning once. Remove from the grill, brush with more olive oil, and sprinkle with sesame seeds.
17 - To serve: Serve alongside the naan breads and falafel with the yoghurt, chillies, nigella seeds, and parsley to garnish.
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9 hours 20 minutes
- 250 g | 1 1/2 cups dried chickpeas
- 2 garlic cloves, minced
- 1 large handful flat-leaf parsley, chopped
- 1 1/2 tsp baking powder
- 3 - 4 tbsp plain flour, plus extra as needed
- Vegetable oil, for deep-frying
- Freshly ground black pepper
- 500 g | 3 1/2 cups plain flour, plus extra for dusting
- 2 tsp caster sugar
- 1 1/2 tsp salt
- 1 tsp baking powder
- 300 ml semi-skimmed milk
- 4 tbsp sunflower oil, plus extra
- 2 tbsp butter, melted
- 425 g | 3 cups plain flour, plus extra for dusting
- 2 tsp baking powder
- 1 tbsp caster sugar
- 1 tsp salt
- 2 tbsp extra-virgin olive oil, plus extra for brushing
- 250 - 300 ml lukewarm water, plus extra as needed
- Sesame seeds
- Plain yoghurt
- Dried red chillies
- Nigella seeds
- Flat-leaf parsley sprigs
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