Falafels
I love falafels ... so I searched for a recipe that works well. I am happy to pass it along.
Step-by-step instructions along with photos make this recipe easy to follow. It shows 3 different ways to prepare the falafel balls. I prefer frying them in a couple of tablespoons of avocado oil. The falafels turn out crunchy outside with a soft inside.
Ingredients
1 cup of dried chickpeas = 3 cups of soaked chickpeas
(I've made falafels with canned chickpeas. Using dried chickpeas is more work but with it comes a much better result).
1 cup dried chickpeas, soaked overnight
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped (about a one large bunch)
1 cup cilantro, roughly chopped (about a one large bunch)
1 small green chilé pepper or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 Tbsp chickpea flour (I used organic white flour)
1/2 tsp baking soda
avocado oil for frying
How to make Falafel dough mixture
1. Soak your dried chickpeas. Overnight or for at least 8-12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
2. Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, pepper and spices to a food processor. Roughly chop up the onion, herbs and pepper before adding. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
3. Transfer the mixture to a bowl. Then add the chickpea flour and baking soda, stir it together until it’s fully combined and cover with plastic wrap or a lid.
4. Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
5. Shape your falafel. You can do this by hand, with a scoop. Decide if you’d like round balls or flatter patty shapes. The flatter shapes are better if you plan to pan fry or bake. Any shape can be used for deep frying. Form all your falafel and place on a plate.
How to cook Falafels 3 different ways
How to Deep Fry Falafel: Heat about 3 inches of oil in a pot on medium heat to 350 degrees F. Once the oil has reached temperature, gently drop 6-8 balls into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside. Use a slotted spoon to the remove the falafel to a paper towel-lined plate.
How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.
How to Bake Falafel: Pre-heat your oven to 425 degrees F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
Original recipe:
https://downshiftology.com/recipes/falafel/#wprm-recipe-container-34477
I love falafels ... so I searched for a recipe that works well. I am happy to pass it along.
Step-by-step instructions along with photos make this recipe easy to follow. It shows 3 different ways to prepare the falafel balls. I prefer frying them in a couple of tablespoons of avocado oil. The falafels turn out crunchy outside with a soft inside.
Ingredients
1 cup of dried chickpeas = 3 cups of soaked chickpeas
(I've made falafels with canned chickpeas. Using dried chickpeas is more work but with it comes a much better result).
1 cup dried chickpeas, soaked overnight
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped (about a one large bunch)
1 cup cilantro, roughly chopped (about a one large bunch)
1 small green chilé pepper or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 Tbsp chickpea flour (I used organic white flour)
1/2 tsp baking soda
avocado oil for frying
How to make Falafel dough mixture
1. Soak your dried chickpeas. Overnight or for at least 8-12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
2. Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, pepper and spices to a food processor. Roughly chop up the onion, herbs and pepper before adding. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
3. Transfer the mixture to a bowl. Then add the chickpea flour and baking soda, stir it together until it’s fully combined and cover with plastic wrap or a lid.
4. Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
5. Shape your falafel. You can do this by hand, with a scoop. Decide if you’d like round balls or flatter patty shapes. The flatter shapes are better if you plan to pan fry or bake. Any shape can be used for deep frying. Form all your falafel and place on a plate.
How to cook Falafels 3 different ways
How to Deep Fry Falafel: Heat about 3 inches of oil in a pot on medium heat to 350 degrees F. Once the oil has reached temperature, gently drop 6-8 balls into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside. Use a slotted spoon to the remove the falafel to a paper towel-lined plate.
How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.
How to Bake Falafel: Pre-heat your oven to 425 degrees F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
Original recipe:
https://downshiftology.com/recipes/falafel/#wprm-recipe-container-34477
