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5 from 4 votes
Falafels
Servings: 12 falafels
Ingredients
  • 1 cup dried chick peas (Garbanzo beans)
  • 1/2 onion, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup coriander, chopped
  • 1 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 2 Tablspoons lemon juice
  • 1/8 tsp baking soda (bicarb)
  • 4 cloves garlic
  • 1 tsp cracked black pepper
  • 1 heaped Tablespoon flour
Instructions
  1. Soak the chickpeas overnight or for 24 hours.

  2. Drain and put them into a food processor

  3. Add garlic, onion, all the spices, lemon juice, baking soda and lemon juice

  4. Pulse until finely chopped, scraping down the sides every now and than.

  5. You want the mixture to be finely chopped but not so fine that it becomes a paste.

  6. Pack it down into a bowl and cover with plastic wrap and refrigerate for 1 - 2 hrs.

  7. Scoop into 12 - 14 small balls.

  8. Deep fry in small batches in vegetable oil at 350ºF for 5 minutes.

  9. The falafels should be crispy and brown on the outside and soft inside

  10. These can be frozen once cooked or can be rolled in balls and frozen raw.  If cooked, just reheat in microwave or in the oven.

  11. Serve in a pita with hummus and tahini sauce, and a tomato, cucumber salsa.