We continue our lessons in “why falafel is not a fried hummus and pita cake ball” with today’s lesson on making… falafel.
One kitchen tool I have found absolutely VITAL in making falafel is my food processor. I used to have a bitty little three cup one, which meant that I had to chop things in several batches and THEN mix together in a big bowl. I did this for years, so it’s an option if you must, but life is so much easier with one of the big food processors! If you don’t have one, borrow one if you can. It cuts the prep time for the falafel “dough” down to all of 5 minutes flat.
Falafel, once made, is best fresh, but it will keep a few days in the refrigerator. It never really lasts past 24 hours in our home because I love pretty much any food with a chickpea in it.
Gross confession, I will even eat them cold, rinsed and straight out of a can. I hear some of you
need to share all my odd food quirks with you. You can keep a secret right?judging, but this is another situation where I have no shame. I love chickpeas and apparently, I
My tried-and-true falafel recipe is mostly from the New York Times and you can find it by clicking here: New York Times Falafel Recipe. I’ve included my oh-so-slight modifications below:
- 1 3/4 cup dried chickpeas
- 8-10 cloves garlic, lightly crushed
- 1 small onion, quartered
- 2 teaspoon ground coriander
- 1 1/2 tablespoon ground cumin
- Scant teaspoon cayenne, or to taste
- 1 cup chopped parsley or cilantro leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- 2 tablespoons lemon juice (about the juice of one fresh lemon)
- Neutral oil, like grapeseed or corn, for frying.
Please click the link above to visit the original recipe for steps. As a side note, you can absolutely bake them if you have a serious aversion to frying! Just preheat your oven to 400 and spray a foil lined pan and the falafel lightly with some cooking oil. Bake for about 10-15 minutes or until the falafel are a deep golden brown.
Next week, I’ll share my wheat pita recipe, but you don’t have to wait that long to make the falafel. I enjoy dipping them in the tahini sauce and eating them alone, or adding them to salads with a tahini lemon garlic dressing. They also make a great party appetizer.