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Most Delicious Falafel
1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped (about a one large bunch)
1 cup cilantro, roughly chopped (about a one large bunch)
1 small green chile pepper, serrano or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2-4 tbsp chickpea flour
1/2 tsp baking soda
avocado or vegetable oil for frying
1/2 cup tahini
1/4 cup fresh lemon juice
6 tablespoons water, plus more as needed
1 small garlic clove, grated or pressed
1/2 teaspoon sea salt
The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Dried chickpeas soaking in a bowl of water.
Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
Pulse the food processor several times until the mixture resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Once the falafel are formed, you can cook them by your preferred method (oven bake, pan fry, deep fry). Shape into flat discs for oven or pan fry, balls to deep fry.
To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to no hotter than 350F. You want to fry them at low heat for a good amount of time to cook them through without charring the outside too much. Cook the falafel in batches (about 6-8 at a time) for 4-5 minutes or until golden.
Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
To make the tahini sauce stir together the tahini sauce ingredients in a small bowl: lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add 1/4 to 1/2 teaspoon maple syrup or honey to balance the flavor. If it’s too sharp, add 1/2 to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.
Serve the falafel immediately, while warm and crispy on the outside. I like to stuff pita bread with the falafel, tahini sauce, chopped tomato, onion and shredded lettuce, with a little rooster sauce for each bite.
Source URL: https://downshiftology.com/recipes/falafel/
Submitted by: Pete on October 16, 2021, 5:09 pm
Avg Rating: (1 votes)
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