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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 20 |
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I LOVE Falafel!!! You can purchase it in pre-made packages in the grocery store but the best way is to make Falafel from scratch! Ingredients:
1 cup dried chickpeas |
note: depending on where you are from, some people use fava beans instead of chickpeas |
1/2 large onion, roughly chopped (about 1 cup) |
2 tablespoons finely chopped fresh parsley |
2 tablespoons finely chopped fresh cilantro |
1 teaspoon salt |
dash of tobasco sauce |
4 garlic cloves |
1-1/4 teaspoons cumin |
1 teaspoon baking powder |
4-6 tablespoons flour or finely ground bulgur |
vegetable oil for frying |
garnish with: chopped/sliced tomato, sliced onion, sliced green bell pepper, pickled turnip and tahini sauce. |
pita bread |
note: i also like to garnish my falafel with seeded and diced cucumber, fresh dark leaf lettuce, and hummus. from time to time, even a little greek tzatziki sauce goes well ;-) |
Directions:
1. Put the chickpeas in a large bowl with enough cold water to cover them by at least 2 inches.
2. Allow to soak overnight, and drain.
3. An easier method is to use canned chickpeas, drained and rinsed.
4. Place the soaked, drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.
5. Add the parsley, cilantro, salt, Tobasco sauce, garlic, and cumin. Process until blended but not pureed.
6. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.
7. You want to add enough flour or bulgur to enable the dough to form a small ball and does not stick to your hands.
8. Empty into a bowl, cover with cling wrap and refrigerate for several hours.
9. Form the chickpea mixture into balls about the size of walnuts.
10. You can use your hands to form the balls or 2 teaspoons together or use a falafel/cookie scoop.
11. Heat 3 - 4 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test.
12. If it falls apart, add a little flour.
13. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Approximately 4 - 5 minutes.
14. Drain on paper towels.
15. Fill half a pita with approximately 3 - 4 falafel balls, and add chopped tomatoes, sliced onion, green pepper, and pickled turnips.
16. Drizzle with tahini sauce thinned with water.
17. Makes approximately 20 balls
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