Falafel Recipe
- cook TIME 10 mins
- prep TIME 30 mins
- total TIME 40 mins
Ingredients (14)
- 4 oz dry chickpeas soaked overnight
- 1.4 oz onion chopped
- 1/2 cup parsley chopped
- 1/4 cup cilantro chopped
- 1 tbsp garlic minced
- 1/2 tbsp all-purpose flour
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp baking soda
- 1/16 tsp cayenne
- 2 cups canola oil *
- 3 tbsp Japanese mayonnaise
INSTRUCTIONS
Wash 4 oz dry chickpeas and separate their skin. Remember to soak the chickpeas overnight or you won’t have falafel today!
Blend 1/2 cup parsley and 1/4 cup cilantro finely. Add 1.4 oz onion, 1 tbsp garlic, seasonings (1/4 tsp salt, 1/2 tsp ground cumin, 1/4 tsp ground coriander), 1/2 tbsp all-purpose flour, 1/8 tsp baking soda, 1 tsp lemon juice, 1/16 tsp cayenne and blend. Add soaked chickpeas and blend. Scrape down the sides to get any big chunks at the bottom, and blend until there are no more big chunks.
Divide the mixture into eight equal parts. Use your hands to form eight balls. Place them in the freezer for half an hour before frying.
Heat a pot of 2 cups canola oil over medium heat for 5 minutes, then turn the heat to low. Fry the falafel until evenly golden brown, then take them out and place on a rack or paper towel.
Serve with mayonnaise or homemade dipping sauce.
(*) Only part of the oil will end up in the final product, and we have calculated nutritional values based on that amount. The whole amount is needed for frying the falafel, but what actually ends up being consumed is 1.75 tbsps of canola oil for four servings.