If you don’t know what falafel is, girl…. then you are missing out! This delicious veggie dish from the Middle East is made from chickpeas. The word falafel may descend from the Arabic word falāfil, which is a plural of the word filfil and means pepper. It’s super easy to make falafel yourself (that’s what we as moms need, right?!) and that’s why we’re sharing this awesome easy recipe with you today.
Falafel is often served along with humus, and tahini sauce (known as a “falafel plate”). But you can also eat them as a replacement for meat or on pita bread. It’s a great source of protein if you want to cut out meat from your diet. It’s relatively low in fat and has no cholesterol if you prepare it in grape seed oil. So, let’s just move right along to the amazing recipe, shall we…
What You’ll Need:
– A food processor
– 2 cups of chickpeas (
– 1 small onion, roughly chopped
– 1/4 cup chopped fresh parsley
– 3-4 cloves of garlic
– 1 1/2 tbsp of flour
– 1 3/4 tsp of salt
– 2 tsp of cumin
– 1 tsp of ground coriander
– 1/4 tsp of black pepper
– 1/4 tsp of cayenne pepper
– Pinch of ground cardamom
– Vegetable oil for frying (grape seed, canola or peanut oil will do as well)
If you use dry chickpeas, put them in a bowl of cold water and let them soak overnight.
Pour the chickpeas into your food processor and add the chopped onion, garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Mix all the ingredients together and make sure to check the sides of the processor and push the mixture back to the middle. The mixture is ready when it has texture that’s between couscous and a paste. When it is not processed enough it wont hold together!!Once the mixture has the desired consistency, pour it into a bowl and remove any large chickpea-chunks that didn’t get chopped by the processor.
Cover the bowl with plastic wrap and let it cool in the refrigerator for about 1 to 2 hours.
After 1 to 2 hours, the falafel mixture should be sticky and ready to be formed into balls (1.5-2 inches/about 2 tbsp) or patties. When you wet your hands, it’s a lot easier to work with the mixture, because it won’t stick to your hands as much.
If your mixture doesn’t stick together at all, place the it back into the food processor and mix it a little more until it’s more paste-like. If necessary you can add 1-3 tablespoons of extra flour to the mixture.
Slowly heat the veggie oil over medium heat in a pan or skillet and try out one falafel ball in the center of the pan. It will take about 5-6 minutes for the falafel to brown if the oil is at the right temperature (2-3 minutes per side if you’ve made patties). If it browns faster than that, it means your oil is too hot and the inside of your falafel won’t be fully cooked.
Fry all your falafel balls until golden brown.
Once the falafel balls are done, let them drain on paper towels and serve while they are still fresh and hot with humus, a salad or on pita bread. Bon appetit!
Have you ever made falafel? How do you make it?