Falafel

For the longest time I had never tried falafel. I didn't even know what it was! Boy, was I missing out. Falafel is a vegetarian (and usually vegan) deep-fried ball or patty from the Middle East made from chickpeas, herbs, spices and more.


I found a really easy way to make falafel at home without breaking out a deep fryer - you can get the same great result if you shallow fry them (in just 1 inch of oil). I hope you enjoy this recipe and the video below!





Ingredients:

  • 1 bunch parsley (1/2 cup whole leaves)

  • 1 can chickpeas (drained & rinsed

  • 3 garlic cloves

  • 1 shallot, cut in half

  • 1/2 tsp cayenne pepper

  • 1 tsp dried cumin

  • 1 tsp dried coriander

  • 1 tsp dried tarragon

  • 1 tbsp salt

  • 1 tsp black pepper

  • 3 tbsp all purpose flour

  • 2 tbsp cornstarch

  • flavorless oil for frying (canola, grapeseed, vegetable, coconut, etc.)


Method:

  • In a food processor, add all ingredients except for the cornstarch and the oil.

  • Blend until fully combined. You don't want the combination to look too wet or too dry. You can adjust by adding more flour or some more chickpeas if you have them.

  • Roll the falafel into even sized balls - you can make patties if that is easier for you.

  • Next, roll each falafel lightly in a bowl with the cornstarch. This will help the balls or patties stay together while frying.

  • Heat about 1 inch of oil in a pan with high sides to about 350 degrees, if you don't have a thermometer for oil that's okay! Just keep the oil at about medium heat, adjusting if the falafel start to get too dark too quickly.

  • Add the falafel and fry until they are golden brown.

  • Next, take them out of the oil and place them on a rack with a paper towel on top to let them cool without getting soggy.

  • Serve with a lemon-yogurt sauce or hummus and enjoy!