Falafel

Falafel

AuthorJulie
Yields4 Servings
1 1/2 cups (approximately) dry chickpeas
1 small shallot, a chunk of purple onion or a few green onions
1-2 garlic cloves, peeled
a handful of cilantro (or about 1/3 cup chopped stems-if you like cilantro!)
1 small jalapeño, seeded and chopped, or a big pinch of chili flakes
1 tsp cumin
1-2 Tbsp flour (any kind-optional)
1 tsp baking powder
1/2 tsp salt
canola or other mild vegetable oil, for cooking
1

The day before you want to make falafel, put the dry chickpeas in a bowl or container and add enough water to cover them by a couple inches. Let them soak overnight, and for up to a day.

2

When you’re ready to make falafel, drain the soaked chickpeas and put them into the bowl of a food processor. Add the remaining ingredients and pulse, scraping down the side of the bowl, until it’s well blended and you have a mixture that holds together when you squeeze it.

3

Heat an inch or two of oil in a heavy, shallow pot until it’s hot enough that a scrap of bread sizzles if you dip it in, or if you dip a wooden spoon in, the oil bubbles around it. If you have a thermometer, aim for 350-375F. Shape the chickpea mixture into small balls, patties or quenelles and cook in batches in the oil until they’re deep golden. Transfer with a slotted spoon to a paper towel-lined plate to drain.

4

Makes a dozen or so falafel.

Category,

Ingredients

 1 1/2 cups (approximately) dry chickpeas
 1 small shallot, a chunk of purple onion or a few green onions
 1-2 garlic cloves, peeled
 a handful of cilantro (or about 1/3 cup chopped stems-if you like cilantro!)
 1 small jalapeño, seeded and chopped, or a big pinch of chili flakes
 1 tsp cumin
 1-2 Tbsp flour (any kind-optional)
 1 tsp baking powder
 1/2 tsp salt
 canola or other mild vegetable oil, for cooking

Directions

1

The day before you want to make falafel, put the dry chickpeas in a bowl or container and add enough water to cover them by a couple inches. Let them soak overnight, and for up to a day.

2

When you’re ready to make falafel, drain the soaked chickpeas and put them into the bowl of a food processor. Add the remaining ingredients and pulse, scraping down the side of the bowl, until it’s well blended and you have a mixture that holds together when you squeeze it.

3

Heat an inch or two of oil in a heavy, shallow pot until it’s hot enough that a scrap of bread sizzles if you dip it in, or if you dip a wooden spoon in, the oil bubbles around it. If you have a thermometer, aim for 350-375F. Shape the chickpea mixture into small balls, patties or quenelles and cook in batches in the oil until they’re deep golden. Transfer with a slotted spoon to a paper towel-lined plate to drain.

4

Makes a dozen or so falafel.

Falafel
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5 comments on “Falafel

  1. Just Veggie
    January 2, 2024 at 5:27 am

    A big thank you for your mouthwatering food blog! Your posts are not just a treat for the taste buds but also a visual delight. Keep up the fantastic work, and I can’t wait to see what culinary wonders you explore next!

  2. Just Veggie - Restaurant and Sweets
    February 29, 2024 at 4:53 am

    Exploring the world of falafel has been a delightful journey! These crispy, flavorful chickpea balls are a staple in Middle Eastern cuisine and a favorite among vegetarians. While indulging in falafel delights, I couldn’t help but think of the vibrant culinary scene in Brampton. With its plethora of Indian restaurant, I’m eager to explore how this beloved dish intersects with the diverse flavors found in the heart of Brampton’s vegetarian dining scene.

  3. spicey chef
    March 1, 2024 at 1:26 am

    As Spicey Chef Charlottetown, we’re grateful for sharing this fantastic homemade falafel recipe. Its simplicity and clear instructions make it accessible to all. We value the emphasis on fresh ingredients and customization. This aligns perfectly with our culinary philosophy, and we’re excited to try it ourselves, perhaps even adding it to our menu. Thank you for inspiring us with your culinary expertise!

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