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Falafel



Falafel lovers make some noise!! That's right! Today, I am bringing a dish that is my go-to for whenever my husband asks me "What do you feel like eating today?"


Falafel is a street food from the Middle East that is completely plant based and hence very popular in the Vegan/Vegetarian community. But that does not stop it from being the meat eaters' favorite. This nutritious little ball of goodness is made from chickpeas, some fresh greens, herbs and a plethora of spices. I know what you're thinking, this is some crazy chef business. Oh hell no! This is one of the easiest and quickest meal I ever make.


I batch make falafel for my meal prep and use it in wraps, sandwiches, over salads with some of my absolute fav dressings (Drooling at the idea of some tzatziki!!) or just like that with some hummus or tahini sauce. To make it healthier, I opt baking them rather than deep frying. Sometimes if my husband misses the restaurant-style crunch, I pan fry a few for him.




 

WATCH HOW TO MAKE IT HERE





 



Print the recipe here





 

Ingredients:

  • 1 cup Dry Chickpeas soaked for at least 8-12 hours, preferably overnight

  • 1 cup Yellow Onion, roughly chopped

  • 1 loosely packed cup Parsley, roughly chopped

  • 1 loosely packed cup Cilantro, roughly chopped

  • 1 tsp 3G (Ginger, Garlic, Green Chili) paste

  • 1/2 tsp black pepper powder

  • 1/2 tsp Cumin Seeds

  • Salt as per taste

  • 1 tbsp Extra Virgin Olive Oil

  • ¼ tsp Baking Soda

  • 1/3 cup Toasted Sesame Seeds (Optional)

  • Cooking Oil for Shallow Frying


Directions:

  1. Soak 1 cup dry Chickpeas in water for at least 8-12 hours, preferably overnight

  2. Drain the soaked Chickpeas and dry them on a paper towel to remove as much moisture as possible

  3. Roughly chop, 1 cup Yellow Onion, Cilantro and Parsley. You can skip this step since it is all going to get processed anyway. But this ensures everything gets evenly processed

  4. To the jar of a Food Processor, add the Chickpeas, Onion, Parsley and Cilantro, 1 tsp 3G paste, ½ tsp Black Pepper Powder, ½ tsp Cumin seeds, Salt as per taste. Process by scrapping the sides down occasionally until the mixture represents wet sand

  5. Transfer the mixture to a mixing bowl

  6. Add 2 tbsp Chickpea Flour and 2 tbsp Breadcrumbs. If you don’t have Chickpea Flour, substitute it with equal amount of Breadcrumbs

  7. Add ¼ tsp soda and 1 tbsp EVOO and mix well with your hands

  8. Lightly oil your palms and make equal sized balls and roll them into the shape you like (Balls if frying, flat patties if baking or pan frying, slightly bigger for burger patties)

  9. Pan Frying: Heat 2-3 tbsp oil in a pan and once smoking, add the falafel patties to it. They should sizzle when added, flip them and cook on both sides until golden brown

  10. Baking: Like a baking tray with some parchment paper, spray little bit of oil on it, place the patties and spray oil on top of the patties. Bake in 375F oven for 25 minutes, flipping halfway

  11. Deep-frying: Bring oil to 350F, drop in the balls and fry until golden brown

Tips & Tricks:

• Falafel can be baked and stored in the fridge for up-to a week (broil to reheat). Alternatively, dust patties with corn flour and breadcrumbs and freeze them for up-to a month separated with parchment paper and bake or fry them as needed for crisp hot falafels. Do not thaw longer than 10 minutes.

• Falafel can be served in salads (crumble the patties), sandwiches/ burgers (form larger burger sized patties), or eaten as is



Let me know how yours turned out by leaving a comment below or on my Instagram page.

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