Falafel

When I told Obed that I was making falafel for dinner, he got a grin on his face and said, “Falafel? I hope it’s not awful. I don’t want awful falafel.” Cheesy jokes are just a daily occurrence in this home.

I have been curious about falafel for a long time.  I tried to make it for the first time many, many, many months ago and they disintegrated as soon as I dropped them in the oil.   These however came out perfectly, fried beautifully and were tasty to boot.

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. You can also use canned beans but I find that the falafel can become kind of mushy and gumy with canned beans.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin.

Process until blended but not pureed.  You want to still have some texture in the mixture.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that you can form the dough into a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets or a 2 tbs cookie scoop.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.

Using a slotted spoon remove fried falafel from oil,

transfer the falafel to a paper lined plate to drain.

Stuff half a pita with falafel balls, chopped tomatoes, onion and green pepper. Drizzle with tahina thinned with water.

I think this was the first non meat dish that I have served my husband and he has enjoyed.  The first thing that I could think of comparing these too was an Middle-East version of hushpuppies, and I love hushpuppies.  They were perfectly crispy on the outside and tender on the inside.

Falafel is far from awful.

I started with a cheesy joke, so I had to end with a cheesy joke.  😀

Print Recipe

Falafel (adapted from The Foods of Israel Today, Joan Nathan)

• 1 cup dried chickpeas
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets or a 2 tbs cookie scoop.

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion and green pepper. Drizzle with tahina thinned with water.