Blog Recipes/ Main Dishes

The Perfect Falafel Pita: Part 2 of 3 – The Falafel

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. Homemade Falafel

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.

Homemade Falafel Patties

 

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:

Ingredients

  • 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.Homemade Falafel Recipe

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.

The Falafel

Yield: 6 -8 servings
Prep Time: 1 hour
Additional Time: 1 days
Total Time: 1 days 1 hour

This crispy baked falafel recipe is so easy to make and tastes incredible! Serve your falafel in pita sandwiches or salads. Gluten free.

Ingredients

  • 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.

Instructions

1. Put beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.

2. Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients except oil; pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.

3. Put oil in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time. Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately).

4. Scoop heaping tablespoons of batter and shape into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.

Notes

Recipe is from The New York Times

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