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I really like falafel. I can’t believe I can say that. As I grow in my food experience, I travel the world with my food and I look for so many more vegetarian recipes than I ever did before. The first time I tried falafel was when my son tried to make them for me. How nice. He said Dad, you relax and I am making you dinner. Let’s just say it did not work out – he forgot the binder. With that said, I took the herb mixture and added it or topped it on everything. The flavors were great. I have said that I was going to copy this mistake but I have never gotten around to it.
Falafel
The falafel is really easy to make. You just need a food processor. Normally the falafel’s are rolled into a ball. I really like the idea of making them more into the shape of a patty. That way they fit perfectly into a pita. Why don’t more restaurants make there falafels in this shape?
I wondered what is the origin of falafel. So I looked it up and learned that falafels are believed to have originated in Egypt. The word actually translates as peppers. It was suggested that as the product started to get exported, it migrated North. Chick peas and fava beans were more indigenous to the Northern areas of the Middle East. And what we know today as a falafel uses these Northern ingredients.
- 1 - 14 oz can of chickpeas
- 1/2 large onion, roughly chopped
- 1/2 bunch fresh parsley
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper flakes
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Corn oil for frying
- Parsley for granish.
- Place all the ingredients in the bowl of a food processor fitted with a steel blade.
- Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands.
- Turn into a bowl and refrigerate, covered, for several hours.
- Using your hands, form the chickpea mixture into patties.
- Heat enough oil to come most of the way up the patties at about 375 degrees in a skillet with high sides.
- Fry the patties, in batches, for 2 - 3 minutes per side, or until golden brown. Do not overcrowd the pan.
- Let the patties rest a minute or two before serving.
- Serve and enjoy!
Ingredients in Cuisinart
Patties Formed.
Patties Formed
Patties in Fryer.
Falafel Frying
Patties Resting after Fry.
Falafel Resting After Fry
Plated.
These look so good! I’ve always loved falafel! There used to be a place not far from me that served great falafel, but they went out of business. Now I can make my own! Mmmm, with some Tzatziki… yum! I’ve yummed your recipe for later!
Great. Let me know if you do try to make them.
I never knew you could make falafels at home so easily! LOVE!!
Now you guys have to try to make them.
I’ve only had something similar to this at a restaurant. I like the idea. Yours turned
out unbelievably perfect brown and crispy. I
am impressed.
Thx Carol. A bit of trial and error to get it right.
I have always wanted to makes these, but had no idea it was so easy! Your recipe sounds delicious!
It really is. Let me know if you try it.
I love this recipe! It sounds so easy and really delicious. Thanks so much for this, I will definitely be making my own falafel from now on 🙂
Let me know how it turns out Nic.
I had an idea what falafel was, but now I know for sure. It looks delicious and something I will be trying. Thanks, Peter.
I hope so Susie.
I love falafel too and I can’t wait to make this great recipe.