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–+ servings

Falafels

Course: Appetizer, Hor d'oeuvre
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 18 falafel
Pairs beautifully with the Lemon Tahini Sauce!
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Equipment

  • food processor; slicing blade
  • silicone spatula
  • cookie scoop; small
  • large pot
  • large spoon
  • colander
  • large mixing bowl
  • large plate
  • paper towels

Ingredients

FALAFEL

  • 1 c chickpeas; soaked overnight NOT from a can
  • 1/2 c onion; white diced
  • 1 c parsley; fresh roughly chopped
  • 1 c cilantro; fresh roughly chopped
  • 3 cloves garlic
  • 1 tsp cumin
  • 1.5 tsp Himalayan sea salt
  • 1/2 tsp cardamom
  • 1/4 tsp black pepper
  • 1/4 c chickpea flour
  • 1/2 tsp baking soda

FOR FRYING

  • 30+ oz grapeseed or avocado oil; unrefined expeller pressed enough to completely submerge when frying

Instructions

CREATE FALAFEL MIXTURE

  • Put the dry chickpeas in a large bowl and cover with water by 3", because they will soak up the water.
  • Pour the chickpeas in a colander to drain off the water. Rinse and allow to dry.
  • Add the soaked chickpeas to the food processor and pulse until an almost sandy consistency.
  • Add the rest of the FALAFEL ingredients and pulse a few times to incorporate.
  • Pour the ingredients from the food processor into a large mixing bowl and use your hands to mix well.
  • Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least 30 minutes to set up. If mixture is too dry add a tiny bit of water, and if too moist add a little more flour and remix.

FORM & FRY FALAFELS

  • Pour a 3" height of oil into the large pot as to fully submerge the falafels. Place on medium high heat, around 350°. Pre-heat for 10 minutes with the exhaust fan running. If it does begin to smoke, turn the heat down slightly.
  • Make small falafel balls using the small cookie scoop and completing by rolling them in the palm of your hand. Place on a plate or tray before frying.
  • Test the oil temperature by flicking a droplet of water into the pot. It will crackle or pop if it is hot enough.
  • Place a couple uncooked falafel balls on the large spoon and gently place them in the hot oil. Cook for about 5 minutes, the first batch in the pot may brown quicker, watch these closely as not to burn. We are going for a just past golden color.
  • Line a plate with paper towels and place the cooked falafels here when they are done. Repeat until all of the falafels are done. Serve with the Lemon Tahini sauce and a sprinkle of fresh parsley! ENJOY!!