A popular middle eastern recipe, these are basically deep fried fritter balls made of Garbanzo beans. Some use Fava bean in combination with Chickpeas. The best way to eat them is to insert them in Pitas or flat breads with taboulli salad, Tahini sauce and hummus! I have heard a lot about them but never tried them up until recently when I saw them on Caitlin’s blog. I love making stuff at home whenever I can and it wasn’t that difficult.
This dish reminded me of the Chana dal fritters my Mom makes. We make it with Bengal gram dal/chana dal which is soaked over night and ground next day with the same stuff used here.
Falafel making does require before hand planning because you have to soak the beans over night. I had a huge batch of the mixture, so I shallow fried some and froze the rest!
Important: Please do not use canned beans, the liquid from the beans will sog up the whole mixture and break apart on you when you are trying to fry them and it will be nothing less than a mess!
I have added the step by step picture tutorial in the end!
3 cups soaked chickpeas
1/2 bunch of cilantro (or 1/4 bunch Parsley and 1/4 bunch cilantro)
5 cloves garlic
1 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
Salt and black pepper
2/3 cup Whole wheat bread crumbs
2/3 cup of Canola/ vegetable oil.
- Start by soaking the chickpeas overnight. After soaking overnight, they almost double in size.
- In a food processor pulse them till they are broken down completely but not too fine. We just want a kind of gritty texture. Get it out in a mixing bowl.
- Next chop the onion, garlic, cilantro ( I used only cilantro, the husband is not a fan of parsley. If you are using parsley use the flat leaf kind) and spices.Pulse it to chop it, you don’t want a paste
- Add to the chickpea mixture and next add the bread crumbs. From here on be speedy with your work beacuse the onion has a tendency to start releasing water and that can cause the mixture to fall apart on you.
- The patties can be shaped using a falafel maker, two spoon method but trust me the best way is to shape using your hands.
- Begin with one and see if it falling apart.If it is still intact thats good but if not then add some more bread crumbs to make the mixture dryer.
- When it is a nice golden brown on both sides, it is ready to be eaten.
For the past two days, I have incorporated Falafel in these two forms in my diet
Give it a try and let me know how it turns out for ya!!