Blog

Falafel

• January 2018
• Recipes

This is easier and faster than making that dehydrated falafel mix! And infinitely more delicious. It will take you 5 minutes to make the mix, and then about 4 minutes to cook it whenever you want some fresh falafel for salad or in a veggie hummus falafel wrap. I usually make a batch of both hummus and falafel mix once a week, and keep them in the fridge to have on hand all the time.

Just make sure to soak the chickpeas the day before.

2 cups dry chickpeas, soaked
1 small onion, slightly chopped
¼ cup parsley
5 cloves garlic
1 ½ Tablespoon flour
2 tsp salt
2 tsp coriander
2 tsp cumin
¼ tsp black pepper
¼ tsp cayenne pepper
1/8 tsp cardamom
grapeseed oil, or any vegetable oil for frying

Soak the chickpeas overnight, then drain.

Put all the ingredients in the food processor and blend thoroughly. Put the falafel mix in a container and store it in the fridge until you want falafel.

To fry, heat about 1/4 inch of oil in a VERY small cast iron or other pan. Scoop some falafel mix into a teaspoon, and press and mound it firmly into the bowl of the spoon with your palm. Tip the falafel out into the oil. I can fit about 6 total into my tiny cast iron pan. Brown and then flip over and brown the other side. Remove and set on a folded paper towel on a small plate.

Put 3 falafels into a warmed whole wheat tortilla with hummus, sliced cucumbers, onion, arugula, pesto and mustard, wrap in tinfoil and take for lunch. Or put them on top of a salad. They taste their best fresh, so store the mix in the fridge and cook when needed, rather than cooking them up all at once and then storing in the fridge.