This is too yummy and vegetarian to boot! Hubby loved it and even said that it didn’t need any of the tzatziki sauce. When my man says that something doesn’t need “extra sauce” I know this mama did well. I have been looking at recipes for falafels for about 3 weeks and tried to remember how it tasted the last time I had it at the greek festival. I figured out this recipe after a few tries nd finally served this final accomplishment to Hubby and Sonny Boy. Its great to add another meatless meal to our reperitiore. Quick note: I decided to fry my falafel balls but you can easily put yours in an oven and bake them at 350 degrees for about 20 to 30 minutes, until they are golden brown.
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, roughly chopped
1/2 cup fresh parsley(or 2 tablespoons dried)
1/2 cup flour
2 cloves garlic, rough chopped
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground coriander(optional)
1 teaspoon cayenne pepper
1 teaspoon lemon juice(or apple cider vinegar)
1 teaspoon baking powder
1 tablespoon olive oil
1 pot filled with 1 inch of oil(we use canola)
In a blender or food processor, put garlic, onion, and parsley. Blend until smooth. Place in medium bowl.
Put drained chickpeas in blender or processor and pulse until they look like bread crumbs(about 7 pulses). Don’t pulse too much or it will turn into a paste….and that’s good for hummus but not falafels. So pay attention, my friend…
Place the chickpea mush into the bowl with the onion mush.
Add the rest of the ingredients, EXCEPT the flour, to the bowl and mix well.
Now add the flour bit by bit, until the mixture isn’t wet and can stay together when you try to make it into a ball.
Now here’s the trick: place in the fridge for about half an hour. This will ensure that all the excess moisture is gone and that the falafels will keep their shape when you put them together later. You can use this time to make the tzatziki sauce, if you want.
Ok, once you let the mixture sit, turn on the oil to medium heat and heat to about 350 to 360 degrees.
With a cookie dough scoop, or a teaspoon, scoop out some of the mixture. You can decide if you want them flat or round, doesn’t really matter. Make all of your balls(or discs) before you place any in the pot; they fry up pretty quickly.
Place 4 or 5 of the falafels in the oil, remembering to turn them over. Should only take about 5 minutes total.
Drain on towels and serve as soon as possible. These are even great on top of a garden salad for a quick meal.