This has been a draft for a while but we’ve finally made falafel! I made it tonight for my parent and kid sister, Moo Moo. I made the big error of mixing up the amounts for cayenne vs. chili powder so it turned out more spicy than it should have. I must admit to feeling pretty bad; mom and Moo Moo aren’t huge fans of spicy food. My dad is and both JEM and I are, but it was a bit rough regardless of ones level of spice love. Lesson of the night: pay attention to the recipe!
- 1 can (15 oz) chickpeas, a.k.a. garbanzo beans, drained
- 1 onion roughly chopped
- 1/2 cup fresh parsley (or 2 tablespoons of dried)
- 2 cloves of garlic, roughly chopped
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon ground coriander (optional)
- 1/4 teaspoon cayenne pepper (or 1 teaspoon of chili powder)
- 1 teaspoon lemon juice (or apple cider vinegar)
- 1 teaspoon baking powder
- 1 tablespoon of olive oil
- 1/2 cup of flour
1. In a blender or food processor: put garlic, onion, and parsley.
2. Blend until smooth. Place in a mixing bowl.
3. Put drained chickpeas in blender or processor until they look like bread crumbs (~10 pulses). Place chickpea crumbles into the bowl with the onion/parsley/garlic mush.
Tip: Don’t pulse too much or it will turn into a paste which is awesome for humus, but not for falafel.
4. Add the rest of the ingredients except the flour to the bowl with the crumbles and mush and mix well.
5. Add the flour bit by bit until the mixture isn’t wet and can stay together when you try to make it into a ball.
6. Place the mixture in the fridge for about half an hour. This will remove any extra moisture and will help the falafel keep their shape when you put them together.
7. Pre-heat oven to 350*
8. With a teaspoon, scoop out some of the mixture. You can make them round balls or disks.
Normally we do balls, but tonight I tried disks and actually like them better when you make a sandwich.
9. . Bake for 25-30 minutes, until they are golden brown.
I flip mine over after about 17 minutes.
Generally when baking this won’t become firm like the falafel you think of from a mediterranean restaurant. A bit mushier but definitely just as yummy.
Frying them will get you closer to the consistency that you expect. I have once or twice but it seemed a) not the safest, b) time-consuming, and c) unhealthy so I started baking. But for those of you who have want to try it: Heat ~3″ of oil in a deep wok or pot ( vegetable or peanut) to 375*, test 1 ball (if it falls apart add more flour). Cook up to 6 at a time a few minutes on each side or until golden brown.
This will go fantastic over a garden salad or as a sandwich. We serve them with pita bread, tomatoes, lettuce, onion, and a tzatziki sauce.
We make our own tzatziki and are slowly refining it. It’s good, but can definitely be better.
In a bowl add: 3 cups plain Greek yogurt, 1 1/2 cups of finely chopped cucumber, 1 tablespoon of olive oil, 1/4 cup of chopped dill (if you enjoy dill), 1 teaspoon of salt (that’s at most–it’s better to under salt than to over salt). Mix and serve.