Falafel - a deep fried chickpea fritter with lots of spice and flavor inside, and chock full of protein! This is a food that I wish I had discovered many, many years ago. I first discovered it about 15 years ago while working in Boston. It was hard to find, and after years of sporadically coming across it in restaurants, I set out to learn how to make it myself in 2011. My first attempts (7 of them) ended in disaster. Pay heed to my warning below, or you will suffer the same fate!
These go great with Tahini, and/or Tzaziki. Enjoy and please leave a comment if you try it out.
Warning: DO NOT USE CANNED CHICKPEAS/GARBANZO BEANS
1 bottle Grapeseed Oil - for cooking
1 lbs Dried Chickpeas (do not use canned!!!)
1 small Onion - chopped
¼ cup Chopped Parsley
3 to 5 cloves of garlic
1 ½ Tbsp Flour
1 ¾ tsp Sea Salt
2 tsp Cumin
1 tsp Turmeric (optional)
1 tsp Coriander
¼ tsp Black Pepper
¼ tsp Cayenne Pepper
- Soak Chickpeas (Garbanzo Beans) over night.
- Strain Chickpeas and place in food processor.
- Add onion, garlic, parsley, flour, sea salt, cumin, coriander, black pepper, and cayenne.
- Grind up to a couscous like texture. Do not over-grind.
- Place mixture in a big bowl and use a fork to fluff up.
- Place in refrigerator for 40 to 60 minutes.
- Wet your hands under cold water.
- Form little balls within your hands and place on a plate, or tray.
- Pour oil in deep saute pan, or sauce pan. You want about 3 inches deep of oil to submerge the falafel for best cooking.
- Heat Oil to Medium High Heat
- Once oil is to temperature - add 4 or 5 at a time to the pan.
- Cook for a few minutes until golden brown.
- Use a slotted spoon to remove and place on a paper towel lined plate.
- Place a new batch in the pan when ready. Repeat until all the falafel are cooked, or freeze* the portion you want for later, and cook when ready.
*If cooking frozen falafel, you will need to cook fewer at a time as to not cool down the oil as much.
Serve with Tahini, or Tzaziki. You can put them on a salad, or part of a platter. Goes well with olives, figs, feta cheese, cucumbers, and baby spinach or arugula.