
My Favorite Falafel
A delicious middle eastern dish. Completely plant-based. Dairy-free option.
Total Time
88 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 cup dried chickpeas
- 1/2 large onion
- roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Soybean or vegetable oil for frying
- Chopped tomato for garnish
- Diced onion for garnish
- Diced green bell pepper for garnish
- Tahina sauce
- Pita bread
Instructions
- 1
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches.
- 2
Let soak overnight, then drain.
- 3
Or use canned chickpeas, drained.
- 4
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.
- 5
Add the parsley, cilantro, salt, hot pepper, garlic, and cumin.
- 6
Process until blended but not pureed.
- 7
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.
- 8
You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands.
- 9
Turn into a bowl and refrigerate, covered, for several hours.
- 10
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
- 11
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test.
- 12
If it falls apart, add a little flour.
- 13
Then fry about 6 balls at once for a few minutes on each side, or until golden brown.
- 14
Drain on paper towels.
- 15
Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips.