Deep fried fluffy flavor bombs! Savory falafel made from chickpeas, fresh herbs, spices, etc. These vegetarian- and vegan-friendly Middle Eastern falafel are perfect in sandwiches, as a side dish, or as a snack. This may not be an "authentic" recipe, but it tastes great! Tricky to make but worth it! Double or triple the recipe and you'll have enough for a family or crowd. They also freeze well. This recipe reminds reminds of my lovely friend Fabien, who I met in Rouen (France) and bonded with over some falafel sandwiches and fries :)
Things to serve it with:
The recipe is here, and pictures of the process are below:
Ingredients:
3/4 cup (150 g) dry chickpeas (yields 2 cups soaked)
3/4 cup chopped fresh Cilantro/fresh parsley (stems ok)
1/4 cup fresh flat leaf parsley/more cilantro (stems ok)
½ cup white/yellow onion, diced
3 large garlic cloves, roughly chopped
1/4 to 1/2 tsp. cayenne pepper (I prefer 1/2)
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. baking soda (optional)
1/2 tsp salt
2 pinches black pepper
High heat oil for frying (canola, sunflower etc.)
Note: The baking soda makes the falafel fluffier on the inside, but darker on the outside
Directions:
Place 3/4 cup dried chickpeas in a bowl or container, cover with water until 2 inches above chickpeas. Cover and let sit at room temperature 16-24 hours.
The next day, drain the chickpeas and dry on a kitchen towel for about 10 minutes.
Meanwhile, prepare the other ingredients. Place all ingredients (except oil) into a food processor. Pulse until it forms a grainy mixture (see picture below).
Cover the mixture and let sit 20 minutes, or up to 4 hours.
To make falafel balls (recommended): Scoop about 1 Tbsp. size of the falafel mixture, squeeze and roll into 1-inch balls. Place on non-stick surface. Fry about 4-6 falafel at a time in a medium saucepan in 2 inches preheated oil (350-375°F) for 3-5 minutes.
To make falafel patties (not recommended, but uses less oil): When ready to cook, shape into 1 inch tight balls. Then press into a 1/2 inch thick patty. Make sure they are tightly packed. Fry 5-6 at a time in 1/4 inch oil on medium heat (350-375°F), 2 minutes per side.
Remove falafel and drain on some paper towels or a wire rack. Sprinkle them with salt as soon as they come out of the oil!
Can cover and refrigerate up to 4 days. You can also freeze cooked falafel up to 1 month, thaw, and reheat as necessary.
Makes 12-13 falafel. Make a double batch for more, but I recommend only processing half the mixture at a time in the food processor.
Note: After frying let the oil cool, strain it through a fine sieve, and store in an airtight container. Can use 2-3 more times.
The dried chickpeas in a container, covered with 2 inches of water.
The next day they should look like this.
Strain the chickpeas.
Dry the chickpeas on a towel for about 10 minutes.
Then place everything (except the oil) into a food processor!
Pulse until a semi-course mix is formed. The mixture should be able to stick to itself.
Then cover and let sit at least 20 minutes.
To make falafel balls (recommended):
Roll into 1 inch balls.
Try to make them smooth and compact.
Fry in about 2 inches of preheated oil until golden brown. Mine took about 3 minutes.
Remove from the oil and salt whiel they're still hot.
Strain on paper towels or in a strainer. Best eaten fresh and warm!
Enjoy!!!
To make patties (not recommended):
When ready to cook, shape into 1/2 inch patties (this is only half the mixture) and preheat a pan with oil.
When the oil is heated place a small piece of the mixture in (as you can see here). If it's sizzles you're ready to fry!
Start frying the little bad boys. About 2 minutes on the first side.
After flipping. Almost done!
Salt as soon as they come out of the fryer. Drain so excess oil drips off. You can also use paper towels.
And all done! Golden and delicious! This is 5 of the 13 I made.
This recipe was based on this recipe: https://www.feastingathome.com/falafels-with-home-made-pita-and-creamy-tahini-sauce/
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