how to make falafel
To all of my friends who have been requesting this recipes for years. I’m sorry. But… better late than never, right?
This is my version of FALAFEL.
I used to bake them in the oven for around 25 minutes. But I found they could get a little dried out and not totally crispy on the outside.
As of six days ago, the lightning bolt struck to pan fry in some coconut oil, like I would do for any type of ‘frittery’ crispy ball.
And magic has been made.
HOW TO MAKE FALAFEL
- Approx 3 1/2 cups of cooked chickpeas (that’s around 1 1/2 – 2 cups dried chickpeas or around 3 cans) ***
- 1 onion
- 4-5 cloves garlic
- 1 whole bunch parsley
- 1/2 bunch fresh coriander
- 1/4 cup dried spices, I use coriander and cumin – mine a whole, so I slightly bash them in a pestle and mortar before adding. Or blitz them in the blender first
- 1/4 cup sesame seeds, the more the merrier (slivered almonds go well too)
- 1/4 cup coconut oil or extra virgin olive oil
- Juice and zest of 1 lemon or 4 drops of quality therapeutic grade essential oil
- 1/4 cup flour or almond meal
- 2 teaspoons baking powder (also works with bicarb soda, although they expand a bit more)
- In a blender or food processor, chop onion, garlic, herbs and spices.
- Add all other ingredients to blender, except the baking powder and flour. Blend blend blend.
- Add flour and baking soda, blend again. Or tip everything into a bowl and hand mix. You want the mixture to stay together when you make a ball in your hand. It can be a bit runny, but too dry there will be no falafel party. Add some water or lemon juice if necessary to get desired consistency.
- Taste test! Smell test! The beautiful Middle Eastern aromas should be taking over your kitchen already. If not, adjust the aromatics in the list above.
- Preheat a pan to medium heat, add coconut oil as necessary to create a sizzle when cooking your falafel. Start with around 1 tbsp.
- Roll into balls and place onto hot pan.
- Cook for 5 minutes then carefully flip and cook for another 5 minutes.
OR… bake in an oven on 180 degrees for 25 minutes, flip them halfway through to cook evenly on both sides.
- Serve with a fresh herby salad, pit and some raw or roasted beet dip.
I like to make the mix in batches and keep in the freezer. Just remove your pre-made falafel from the freezer and you’ll have dinner ready in no time.