One of my most asked for recipes. I’ve been using this recipe for a number of years now and yet I think this is the first time I’m sharing online! I often double this recipe so we have lunch leftovers the next day.
Falafel is really best made with dried, uncooked chickpeas that you soak overnight. It’s also best if you can make the falafel batter in the morning and let it rest in the fridge until you plan to fry it. Lastly, you’ll have the most success if you make sure your oil is hot enough before frying. You really want to brown and crisp the outside while leaving the inside still soft and moist.
- 1 cup Chickpeas, uncooked and soaked in water overnight
- 4 cloves Garlic
- 1/2 large Onion, roughly chopped
- 2 tbsp or more Parsley, finely chopped
- 2 tbsp or more Cilantro, finely chopped
- 1 tsp Salt
- 1/2-1 tsp Garlic Chili Paste
- 1 tsp Cumin
- 1 tsp Baking Powder
- 4-6 tbsp Flour
- Olive Oil for frying
- Tomato, chopped
- Cucumber, chopped
- Red Pepper, chopped
- Parsley, chopped
- Tahini Sauce
- Warm 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.
- Process the drained, uncooked chickpeas, garlic and onions in a food processor with a couple pulses. Add the parsley, cilantro, salt, chili paste and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You’ll want to add enough flour that the batter comes together. Refrigerate batter covered in a bowl for couple hours if you have the time.
- Form the chickpea mixture into balls about the size of walnuts. I usually use two soup spoons to keep my hands clean and shape the balls.
- Heat about 1- 2 inches of oil looking for your batter to sizzle when you throw it in, making a little ring of bubbles around it. Try just one falafel to start. 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. I use tongs to turn and lift out finished falafel.
- Serve with accompaniments and pita on a platter, or make a salad or sandwiches.
Tahini on it’s own is a great dip for falafel but I often make this yummy sauce for a bit more zip!
- 1/2- 3/4 cup Tahini
- 3 cloves Garlic, minced
- 1- 2 tbsp Tamari
- 1/4 cup Lemon Juice
- 1 tbsp Olive Oil
- 1 tsp Garlic Chili Paste (optional)
- Parsley, minced
- Combine all. Taste, adjust seasonings, serve with falafel.
Pita (8 whole pitas)
- 1 1/8 cups Warm Water
- 1 1/2 tsp Demerara Sugar
- 1 1/2 tsp Active Dry Yeast
- 3 cups All Purpose Flour
- 1 tbsp Olive Oil
- 1 tsp Salt
- Proof yeast by pre warming a large bowl by running it under hot water. Add to now empty and warm bowl, yeast, demerara sugar and warm water. Cover and set aside for about 10 minutes.
- Next, stir in flour, salt and olive oil. Knead until soft and barely sticky. Coat a bowl with olive oil, place the dough in the bowl and cover. Move to a warm place to rise about double in size.
- Once raised, remove dough and preheat oven with pizza stone to 500’F. On a lightly floured surface roll the dough into a 12 inch rope. Cut into eight pieces. Roll into balls. Put balls back in the large bowl and cover while rolling out one dough ball at time to a 1/4 inch thickness.
- Bake on the pizza stone for 4-5 minutes or until puffed in centre and golden around the edges. Remove and place under a damp towel to soften and cool.