Falafels
I love falafels ... so I searched for a recipe that works well. I am happy to pass it along.
Here are 3 different ways to prepare the falafel balls. I prefer frying them in a couple of tablespoons of avocado oil. The falafels turn out crunchy on the outside with a soft centre.
Ingredients
1 cup of dried chickpeas = 3 cups of soaked chickpeas
1 cup dried chickpeas, soaked overnight
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped, a large bunch
1 cup cilantro, roughly chopped, a large bunch
1 small green chilé pepper or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 Tbsp flour, preferably chickpea flour
1/2 tsp baking soda
avocado oil for frying
How to make the Falafel dough mixture
1. Soak your dried chickpeas. Overnight or for at least 8-12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Drain and rinse them.
2. Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, pepper and spices to a food processor. Roughly chop the onion, herbs, and pepper before adding. Pulse the food processor, but do not blend completely. The final mixture should resemble coarse sand.
3. Transfer the mixture to a bowl. Then add the flour and baking soda. Stir until it’s fully combined. Cover with plastic wrap or a lid.
4. Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
5. Shape your falafel. You can do this by hand, with a scoop. Decide if you’d like round balls or flatter patty shapes. The flatter shapes are better if you plan to pan-fry or bake. Any shape can be used for deep frying. Form all your falafel and place on a plate.
How to cook Falafels 3 different ways
How to Deep-Fry Falafel: Heat 3 inches of oil in a pot to 350°F. Once the oil has reached the desired temperature, gently drop 6-8 balls into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside. Use a slotted spoon to remove the falafel to a paper towel-lined plate.
How to Pan-Fry Falafel: Heat a few tablespoons of oil in a cast-iron pan on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until they're golden. Transfer to a paper towel-lined plate.
How to Bake Falafel: Preheat your oven to 425°F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
Original recipe:
https://downshiftology.com/recipes/falafel/#wprm-recipe-container-34477
I love falafels ... so I searched for a recipe that works well. I am happy to pass it along.
Here are 3 different ways to prepare the falafel balls. I prefer frying them in a couple of tablespoons of avocado oil. The falafels turn out crunchy on the outside with a soft centre.
Ingredients
1 cup of dried chickpeas = 3 cups of soaked chickpeas
1 cup dried chickpeas, soaked overnight
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped, a large bunch
1 cup cilantro, roughly chopped, a large bunch
1 small green chilé pepper or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 Tbsp flour, preferably chickpea flour
1/2 tsp baking soda
avocado oil for frying
How to make the Falafel dough mixture
1. Soak your dried chickpeas. Overnight or for at least 8-12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Drain and rinse them.
2. Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, pepper and spices to a food processor. Roughly chop the onion, herbs, and pepper before adding. Pulse the food processor, but do not blend completely. The final mixture should resemble coarse sand.
3. Transfer the mixture to a bowl. Then add the flour and baking soda. Stir until it’s fully combined. Cover with plastic wrap or a lid.
4. Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
5. Shape your falafel. You can do this by hand, with a scoop. Decide if you’d like round balls or flatter patty shapes. The flatter shapes are better if you plan to pan-fry or bake. Any shape can be used for deep frying. Form all your falafel and place on a plate.
How to cook Falafels 3 different ways
How to Deep-Fry Falafel: Heat 3 inches of oil in a pot to 350°F. Once the oil has reached the desired temperature, gently drop 6-8 balls into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside. Use a slotted spoon to remove the falafel to a paper towel-lined plate.
How to Pan-Fry Falafel: Heat a few tablespoons of oil in a cast-iron pan on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until they're golden. Transfer to a paper towel-lined plate.
How to Bake Falafel: Preheat your oven to 425°F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
Original recipe:
https://downshiftology.com/recipes/falafel/#wprm-recipe-container-34477
