Falafel

Falafel

Course: Vegetable, Side DishCuisine: MediterraneanDifficulty: Easy

16

falafel balls
Prep time

45

minutes
Cooking time

10

minutes

Falafel is a delicious combination of chickpeas, herbs and spices that you find in Middle Eastern and Mediterranean cooking. These are healthful and vegetarian, and are a wonderful side dish with lamb or beef, or as an appetizer on their own! Great served with Tzatziki or tahini sauce!

Ingredients

  • 1 C dried chickpeas soaked overnight (don’t use canned chickpeas)

  • 1/2 C roughly chopped onion

  • 1 C parsley roughly chopped

  • 1 C cilantro roughly chopped

  • 4 cloves garlic

  • 1 tsp cumin

  • 1 tsp salt

  • 1/2 tsp cardamom

  • 1/2 tsp black pepper

  • 2 Tbsp chick pea flour

  • 1/2 tsp baking soda

  • cooking oil for frying

Directions

  • The night before serving, soak the chickpeas in water, covering by about 2-3 inches. The chickpeas will triple in size overnight.
  • Drain and rinse the chickpeas. Place in food processor and add onion, parsley, cilantro, garlic, cumin, salt, cardamom and pepper. Pulse until mixture resembles course sand.
  • Transfer to a bowl, and stir in the chick pea flour and baking soda. Mix well, cover, and refrigerate for 30-60 minutes.
  • Form the falafel into balls just under the size of a golf ball. If too wet add a bit more chick pea flour; if too dry add a bit of water. The balls should retain their shape and stay together, especially when cooking.
  • Deep Fry (note: see directions for baking below). Heat about 3 inches of oil in a large pot until it reached 350 degrees. Cook falafel in batches for 1-2 minutes until golden brown. Remove and put on dish lined with paper towels. Serve while still hot and enjoy!!

Notes

  • To bake, prepare the falafel as noted. Preheat oven to 425 degrees. Place the balls on a baking sheet sprayed with cooking spray. Brush the tops lightly with oil, and bake in preheated oven for 25-30 minutes, turning over halfway through.
  • You can make these in advance! You can prepare the falafel mixture and freeze for up to 1 month. Thaw in the fridge, stir, and form balls to fry or bake.