Just Another Falafel Recipe

 in Kitchen

I know I’m not reinventing the wheel here and falafel has been done a variety of ways by better, more authentic blogs than mine.
Like Taste of Beirut
or one of my favs – Orange Blossom Water
or a new (old) blog I’ve been reading Omayah Cooks

I’m just here to offer one version and method. You should try it, but don’t stop with mine, try tons of other recipes too. Falafel is made in a multitude of countries, but it originated in the Levant region which is modern day Jordan, Israel, Lebanon and Syria. For good reason, it spread through it’s neighbor’s and now is known around the world. I’m making falafel today because I need a balance between something healthy and full of good protein, but also fried and super comforting. I vote falafel for the 2020 comfort food winner, who’s with me? 

P.s. you can totally bake these if you can’t or don’t do deep fried. 

Just Another Falafel Recipe 

Ingredients 

(250 g)  2 1/2 cups garbanzo beans, soaked overnight (a long time, 20 hrs is best)
1 cup onion, chopped
3/4 cup parsley leaves
2 teaspoons coriander seeds
2 teaspoons cumin seeds
3 teaspoons sea salt
6 cloves (or more) garlic 
2 tablespoons whole wheat flour

vegetable oil, as needed for frying

Directions:

1. Put the garbanzos in a food processor and mince until you have a fine crumbly texture. Take out the beans and put the onion and parsley into the food processor. Blend until finely minced (but not puree).

2. Slightly roast the coriander and cumin seeds over a low heat in frying pan (just until they start to smell and brown ever so slightly), then grind them in a mortar and pestle. 

3. In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the flour.
Let sit for a while to let flavors blend (5-20 minutes depending on the time you have).

4. Make small balls and fry in medium-hot canola oil until brown on both sides (turning over a couple of times). Place on paper towels or wooden cutting boards to let them drain. 

Important note, taught to me by a friend when my vegan falafel kept falling apart (some recipes use egg).
“The inclusion of any oil in any falafel mixture will make the water content and the oil separate the ingredients and cause trouble.”

Makes: around 35 falafel, Preparation time: 1 hour (or so)

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