Today I have another awesome recipe for you guys: I recently made falafel for the first time ever and now I’m sharing this finger-licking recipe with y’all!
If you don’t know what falafel is, it’s a traditional Middle Eastern dish made from chickpeas. The word falafel may descend from the Arabic word falāfil, which is a plural of the word filfil and means “pepper”.
Falafel is often served along with hummus, and tahini-sauce (known as a “falafel plate”) but you can also eat them as a replacement for meat or on pita bread. It’s a great source of protein if you want to cut out meat from your diet. It’s relatively low in fat and has no cholesterol if you prepare it in grape seed oil.
So let me just move right along and share this amazing recipe with you.
What you need is:
– A food processor
– 2 cups of chickpeas (
– 1 small onion, roughly chopped
– 1/4 cup chopped fresh parsley
– 3-4 cloves of garlic
– 1 1/2 tbsp of flour
– 1 3/4 tsp of salt
– 2 tsp of cumin
– 1 tsp of ground coriander
– 1/4 tsp of black pepper
– 1/4 tsp of cayenne pepper
– Pinch of ground cardamom
– Vegetable oil for frying (grape seed, canola or peanut oil will do also)
If you use dry chickpeas, put them in a bowl of cold water and let them soak overnight.
Pour the chickpeas into your food processor and add the chopped onion, garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Mix all the ingredients together and make sure to check the sides of the processor and push the mixture back to the middle. The mixture is ready when it has texture that’s between couscous and a paste. When it is not processed enough it wont hold together!!Once the mixture has the desired consistency, pour it into a bowl and remove any large chickpea chunks that didn’t get chopped by the processor.
Cover the bowl with plastic wrap and let it cool in the refrigerator for about 1 to 2 hours.
After 1 to 2 hours, form the falafel mixture into round balls (1.5-2 inches/about 2 tbsp) or patties. I find that when you wet your hands works way easier because the mixture won’t stick to hands as much. Don’t worry about the mixture not sticking together when you make little balls at first…They will bind and stick when they’re being fried!
If the mixture doesn’t stick at all, place the mixture back in the food processor and mix it a little more until it’s more paste like. If necessary you can add 1-3 tbsp of extra flour to the mixture.
Slowly heat the veggie oil over medium heat in a pan or skillet and try out one ball in the center of the pan. It will take about 5-6 minutes for the falafel to brown if the oil is at the right temperature (2-3 minutes per side). If it browns faster than that it means that your oil is too hot and the inside of your falafel will not be fully cooked. Fry the falafel until golden brown on both sides.
Once the falafels are done, let them drain on paper towels and serve while they are still fresh and hot with hummus or on pita bread!!!!
Bon appetit, lovelies!
Have you ever made falafel yourself?