Falafel

Falafel

Ingredients

For soaking the chickpeas:

• Uncooked Chickpeas 1 cup
• Baking soda 1/4 tsp

Falafel mixture

• Fresh parsley leaves 1/2 cup, stems removed
• Fresh coriander leaves 1/2 cup, stems removed
• Fresh dill, 1/4 cup stems removed
• Onion, 1 small
• Garlic cloves 5, peeled
• Salt to taste
• Black pepper powder 1 tsp
• Cumin powder 1 heaped tsp
• Coriander powder 1 heaped tsp
• Egg 1/2 to 1 (if needed)
• Baking powder 1/2 tsp
• Sesame seeds 1 tsp
• Oil for frying

Preparation

1. (One day in advance) Wash the dried chickpeas and soak in water along with 1/4 tsp of baking soda. Soak overnight.
2. Next day, drain the chickpeas completely and pat them dry. There should be no moisture remaining.
3. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor until all is well combined forming the falafel mixture.
4. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
5. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon. Hold a little mixture in your hand and press to form a ball. If the mixture is crumbly and hard to handle, add half to 1 egg and mix.
6. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
7. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside.
8. Take out on a paper towel to drain the excess oil.
9. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
10. Serve falafel hot with hummus and pita bread. Enjoy!

Print Recipe

Falafel Recipe

Author: Naush

Ingredients

For soaking the chickpeas:

• Uncooked Chickpeas 1 cup
• Baking soda 1/4 tsp

Falafel mixture

• Fresh parsley leaves 1/2 cup stems removed
• Fresh coriander leaves 1/2 cup stems removed
• Fresh dill 1/4 cup stems removed
• Onion 1 small
• Garlic cloves 5 peeled
• Salt to taste
• Black pepper powder 1 tsp
• Cumin powder 1 heaped tsp
• Coriander powder 1 heaped tsp
• Egg 1/2 to 1 if needed
• Baking powder 1/2 tsp
• Sesame seeds 1 tsp
• Oil for frying

Instructions

• (One day in advance) Wash the dried chickpeas and soak in water along with 1/4 tsp of baking soda. Soak overnight.
• Next day, drain the chickpeas completely and pat them dry. There should be no moisture remaining.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor until all is well combined forming the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon. Hold a little mixture in your hand and press to form a ball. If the mixture is crumbly and hard to handle, add half to 1 egg and mix.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside.
• Take out on a paper towel to drain the excess oil.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot with hummus and pita bread. Enjoy!