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Falafel

Falafel

Falafel

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This homemade, crispy falafel recipe is the best.

Cardamom, Chickpeas, Coriander, Cumin, Garlic, Onion, Parsley,

Ingredients:

  • FALAFEL DOUGH
  • dry chickpeas - 1 pound
  • flour - 1 1/2 Tbsp. (any flour)
  • baking powder - 1 tsp.
  • small onion - chopped
  • fresh parsley - about 1/4 cup fresh (curly parsley, not Italian)
  • garlic - 4-6 cloves (to taste) --- minced from a jar works fine
  • salt - 1 3/4 tsp
  • cumin - 2 tsp
  • coriander - 1 tsp, ground
  • black pepper - a few cracks (to taste)
  • cayenne pepper - 1/4 tsp
  • cardamom - a couple pinches
  • COOK
  • vegetable oil (optional) - enough for frying; (we used avocado oil, but any vegetable oil works)

Instructions:

PREP (NIGHT BEFORE)

  • Add chickpeas to bowl
  • Cover in cold water
  • Soak in refrigerator overnight

PREP (DAY OF)

  • Drain and rinse chickpeas
  • Chop onion

FOOD PROCESS

  • Add drained and rinsed chickpeas
  • Add all other ingredients besides oil
  • Process for 20 seconds
  • Scrape sides and mix
  • Repeat until paste-like consistency — (smaller than quinoa but not homogenous like hummus)

CHILL

  • Pour mixture into a bowl
  • Mix with by hand to ensure it’s even
  • Place in fridge for one hour

HEAT (the pan or oven!)

  • Traditional: Fry
    • Fill skillet with an inch of oil
    • Heat slowly to about 375 degrees F
  • Healthier: Air fry / bake
    • Pre heat to 375 degrees F

COOK

  • Wet your hands
  • Form falafel balls using about 2T of mixture
  • Cook for 2-3 minutes per side
  • Let cool (on paper towels if frying) for a couple minutes before serving

SERVE

They’re great with hummus or over rice or in a pita as a sandwich.

Useful tips for Falafel

You must use dry chick peas for this recipe. Canned won’t work, unfortunately. (But dried chickpeas, aka garbanzo beans, are easy to find these days — big box grocery stores all have them!) If you must use canned chick peas, Vitamix’s falafel recipe uses them, though I cannot attest to the recipe itself.

Look for “curly parsley” not “Italian parsley.”

Fresh garlic cloves are always best. But to save some time, we used minced garlic from a jar and it worked just fine.