Falafel (homemade super-easy)
(from Qetesh’s recipe box)
Use a good brand of chickpeas (garbanzo beans, bengal gram); I use MidEast or Sadaf brands. This makes a massive difference in taste. Alternatively, soak 1cup of dried chickpeas (black or regular) in water overnight, boil for 1 hour, drain and use.
Egyptian falafel does not have cilantro or mint, and is made from fava beans (fresh or canned). A very tasty variant.
Optional: 1 tsp coriander (dried, ground) in place of cilantro
’* You can up the herbs to 2-3x as much if you like
’** Depends on your brand of chickpeas, and how salty the can is.
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Middle Eastern, Vegetarian
Ingredients
- 2 cans of chickpeas, 15oz each
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 Tbsp finely chopped fresh parsley *
- 2 Tbsp finely chopped fresh cilantro or mint (optional) *
- 1 tsp salt, or to taste **
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic, large, or 6 medium
- 1 tsp cumin
- 1 tsp baking powder
- 4-6 Tbsp flour
- soybean or vegetable oil for frying
- tomato, chopped (garnish)
- onion, diced (garnish)
- green bell pepper, (garnish)
- tahini sauce, (to serve with)
- pita bread, (to serve with)
Directions
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Drain all liquid from cans of chickpeas and reserve.
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In a foodprocessor, mix cumin, onion, garlic and herbs. Remove and set aside in a bowl.
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Process chickpeas (in 1-2 batches), adding 1-2 tsp of chickpea liquid. The mixture should be in medium-fine pieces, chunky but not smooth. You’re not making hummus!
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Mix herb/onion mixture, chickpeas, baking powder, salt, and flour in a bowl. Add flour gradually, until the mixture is medium firm and does not stick to the side of the bowl (cookie dough firmness, perhaps a bit less).
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Refrigerate mixture for 1-2 hours.
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Form into small balls and deep fry (375 degree oil) until golden brown, or form into 2 inch flat discs and pan fry (medium-high heat, 1/2 inch oil) until golden brown, flipping when necessary, in vegetable or soybean oil. Drain and allow to cool slightly.
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Serve with 3-4 (depending on size) with tahini sauce, onion-pepper-tomato garnish, pita bread. Goes well with fried fish, pickled root vegetables, salad, harissa, tatziki/yoghurt sauces, cucumber, amba (mango paste), lemon wedges, sumac. I serve mine with tomato, onion, tahini sauce, sumac powder (on tahini), freshly pickled/vinegared cabbage, and sometimes a side of fried fish.