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

  1. Drain all liquid from cans of chickpeas and reserve.

  2. In a foodprocessor, mix cumin, onion, garlic and herbs. Remove and set aside in a bowl.

  3. 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!

  4. 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).

  5. Refrigerate mixture for 1-2 hours.

  6. 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.

  7. 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.

Email to a friend | Print this recipe | Back