Learn about Moti's Recipes...

While falafel is quick to make by buying the mix (see my recipe) from your local supermarket, a fresh falafel is a whole lot better. It's also healthier because it contains fresh vegetables and a lot less salt than the mix. This is an authentic Israeli falafel recipe. Enjoy!

First, soak the chickpeas (aka garbanzo beans) in plenty of water overnight. Drain them in the morning. If you haven't got the time, use canned chickpeas (for this recipe one 15-oz can, drained, should do). In a food processor, finely chop the onions, garlic, parsley and cilantro. If your food processor is large, you can then add the chickpeas as well. Otherwise, mash the chickpeas up in a large bowl and then throw in the onion/herb mixture. Add your spices: about 2 teaspoons of cumin, 1 teaspoon of salt, and 1 teaspoon of coriander. I like to throw in a little hot pepper too when my wife isn't looking! Finally, mix in the flour and baking powder, which will make the mix into more of a dough. Cover and place in the refrigerator for at least 2 hours.

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After waiting patiently for at least two hours (it's important!), remove the falafel mix from the refrigerator. In a large pot, heat up vegetable oil for frying, careful not to let it smoke too much. To form the falafel balls, I use two spoons and gently slip them into the oil one by one. It takes just a couple of minutes to deep fry each side. Remove onto some paper towels.

When you're done eat your falafel with some homemade hummus or with tahini sauce. And why not? Pepperocinis and pickles too!

Falafel
Tip

The most common problem people encounter when cooking falafel is that the mixture falls apart as soon as it hits the hot oil. This happens if you don't leave the mixture to sit covered in the refrigerator for at least 2 hours prior to frying. Also, your pot and oil must get very hot (but not smoking of course). Your patience in these two aspects is rewarded with falafel that is sooo good!

Cick here for a falafel from the box tune-up!