A Kitchenkealy take on a Middle Eastern Falafel. These little balls of heaven are so easy to make, full of protein, and if you don’t dump them in oil but instead fry them with a shallow puddle they are healthy too!
I make my falafels with chickpeas, garlic, cilantro and tahini sauce – doesn’t that just sound simply delicious? The best part of falafels is the variety of things you can do with them, and the little extras on the side that make them extra special. I made a yogurt tahini sauce, along with picked red onions to go with them in either a salad, a wrap, or as a side dish!
You will require a blender, food processor, or even a decent size chopper is what I ended up using. I could actually really use a food processor for Christmas… to make things like pizza dough, patties, pesto, pureeing soups or sauces! The list goes on! But until then, I have been using my chopper, or my stand up and immersion blender as a replacement :). Back to the falafels! I only used about 2 cups of chickpeas and this made over 10 falafels – keeping in mind 3 decent sized ones will fill you up.
For storing the extras, I personally would cook them all then they can be kept in the fridge for about a week, they taste great cold! Otherwise you could freeze the mixture into balls, then fry them another day. Chances are they will all get eaten anyway 🙂 Hope you enjoy this recipe as much as I did
Makes about 10 medium sized falafels
2 cups of cooked chickpeas
1 bunch of cilantro, roughly chopped
2 cloves of garlic
1 tsp cumin
1 tbsp of tahini
1/3 cup of flour (or more if it’s too damp)
1 tsp baking powder
3 tbsp of cooking oil to cover the bottom of your pan
First add the garlic to the blender and mince, then add the rest of the ingredients, excluding the oil, as it is for cooking and blend until it looks like a crummy mixture. You want it slightly chunky, not completely pureed. Set the mixture aside in the fridge for 30 minutes to an hour, this will make it easier to form the falafel balls.
Grab about a tbsp and 1/2 of chickpea mixture and form into a ball, then flatten it a bit (this is just how I like, you can do them any size round or flat).Turn your pan on medium high heat, and let the oil get nice in hot, so if you were to drop a few crumbs of falafel in, it will sizzle.
Depending on your pan size, give them lots of space, I put about 7 balls at a time. Cook until nicely golden, about 3-5 minutes each side. Place them to cool on a paper towel to soak up any extra oil. Repeat until finished.
Place them on a salad, in a wrap, or on their own! Enjoy 🙂