My son is addicted to our homemade Falafel… We have a standing date for Friday lunch: Falafel and double-fried french fries….
I’m pretty sure this has had a significant role in my “expansion” 🙂
Making falafel at home is easy and yummy, but requires preapration ahead of time of soaking the chickpeas:
In a large bowl, place the desired amount of chickpeas (select the brand with the smallest chickpeas), cover at least twice the height in water, and leave to soak for at least 12 hours.
I usually soak 1 kg (~2 pounds) each time, and then divide into 2-cup bags and freeze until use.
I take the desired amount out of the freezer 12 hours before use.
You can (not a must) prepare the falafel mix in advance, freeze and defrost before use. I have actually found that this improves its consistency and flavor.
And now for the actual falafel-making:
Ingredients for ~25 falafel balls
2 cups marinated chickpeas
1 small onion 5-6 cloves garlic, peeled
1 tsp cumin (or more, to taste)
~1/2 tsp salt (up to 1 tsp, to taste)
2 tsp baking soda
Frying oil
For “green” falafel (recommended!) add:
1/2 cup parsley (leaves only – no stems)
1/2 cup coriander (leaves only – no stems)
Preparation
In a meat grinder, grind the soaked chickpeas. If you don’t own a meat grinder, use your food processor, but the texture and consistency will be slightly less cohesive.
In your food processor chop the onion and garlic (and if you’re making green falafel, your parsley and coriander leaves as well).
Mix the ground chickpeas with the finely-chopped onion-garlic-herbs.
Add the salt and cumin and knead well. At this stage I taste the mixture and adjust the seasoning…
Now you can divide and freeze the mixture for later use, or put in the refrigerator to use within the next day.
Before frying take your mixture out of cooling. When it reaches room temperature, add the baking soda and knead well.
Fill a saucepan with ~7cm (~2.5-3 inches) of vegetable oil, and heat to ~180C/360F).
Create same-sized balls using a teaspoon, or better yet a spring-release falafel/icecream scoop, and drop them gently into the hot oil to make a layer of balls – don’t overload!
You’ll need a couple of rounds.
After 1-2 minutes, the falafel balls are a nice golden-brown and should taken out and placed on absorbent paper towels.
Now time for the next round, until you are out of falafel mix.
Serve with Tahini, double-fried french fries and salad (just to add a healthy-vibe to this deep-fried meal)
