- New Book Launch! Eggless Possibilities - The must-have COOKBOOK for every vegan kitchen - Buy Now - Paperback Shipping in the USA Only.
Homemade Falafel
Ingredients
- 2 cups dried chickpeas- must be soaked in water overnight (up to 24 hours)
- 5 garlic cloves
- 2 big onions- peeled and cut into 4
- 2 big handfuls of fresh cilantro
- 2 handfuls parsley
- ½ jalapeno pepper (optional)
- 5-6 Tbsp flour (I use white spelt)
- 1 tsp baking soda
- 3-5 Tbs water
- 1-2 tsp ground cumin
- 1-2 tsp salt
- Pepper
- Deep oil for frying
I decided to experiment making my very own falafel at home! It came out soooooooo delicious, so moist, so fresh, so fluffy, and so mouthwatering. Once in a while when we want to have a “fast food” dinner, falafel is our number one choice. Make it for your family and they will feel like they're in the best falafel store in the world. Prepare some pita bread, tahini sauce, few fresh chopped salads, olives and pickles and you’ll get so many compliments that will have everyone waiting for the next time.
Instructions
1). Place the onions, garlic, cilantro , parsley and jalapeno in a food processor and pulse until finely chopped.
2). Wash the chickpeas very well and add them to the herb mixture. Do a few batches and transfer to a mixing bowl.
3). Once everything is in the bowl add the flour, water, salt, pepper, baking soda and cumin. Mix very well and cover for 10 minutes. Check for salt and cumin! Don’t be afraid to have very dominant flavors. Its necessary in this case.
4). Meanwhile, heat up a pot with canola or peanut oil, around 350F degrees. With a little wet hands shape up small balls and carefully dump to the oil. Do not crowd the pot as the oil can get cold.
5). After 1-2 minutes use a spider spoon to mix the balls by just gently moving them around from side to side. Once golden brown take out and place on a plate lined with paper towel. This will absorb any excess oil from the deep frying.
6). Serve with many fresh condiments such as: red and green cabbage, Israeli salad, pickles, drizzle lots of tahini and very fresh pita bread.
6 Comments
פשוט אלופה מכינה היום את הפלאפל שלך מאמינה שייצא מושלם כמו כל מתכון שאני מכינה בהשראתך !!
תודה מקסימה!
What is the measurement for cilantro and parsely? I need to convert to dry ingredent version.
Usually, it is best made with fresh ones. I haven’t tried with the dry ones. I would assume 1.5 Tbsp of each.
I want to try this with rice or some other gluten-free flour. Health nut that I am, can I bake these? Have you tried that?
Hi Laya,
Yes! Chickpea flour is the best since it is made from chickpeas. And it is Gluten Free! Yes, you can bake, but make sure you put oil spray on top. 400 F 18-20 minutes. No more than that since they can dry out easily!