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.
Click to enlarge
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.
you're done eat your falafel with some homemade
with tahini sauce. And why not? Pepperocinis and pickles
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!