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Falafel, Chickpea Fritters
Really one of the simplest recipes I've ever made. After years of trying different recipes, I decided to fall back on the middle eastern recipes I have. These work beautifully and taste incredible. Two tricks; 1 - you start with dried chickpeas and soak them at least overnight. 2 - when cooking, don't use tongs to turn because they're a bit delicate. Use a fork or spoon to turn.
What you need
- »«Falafel»«
- 2 1/2 cups soaked chickpeas (not cooked!)
- 1 medium sweet onion, coarsely chopped
- 2-3 scallions, chopped
- 3-5 garlic cloves, chopped
- 1 small bunch parsley stems minced, leaves chopped (about 1/2 loose cup minced/chopped)
- 1/2 to 1 small bunch cilantro stems minced, leaves chopped (about 1/4 loose cup minced/chopped)
- 2 tsp kosher or sea salt
- 1 tsp baking powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- Olive oil
- »«Sauce»«
- 3/4 cup thick plain yogurt
- 2-4 Tablespoons tahini (ground sesame paste - see note*)
- 1 clove garlic, grated
- 1/4 tsp kosher salt or to taste
- 2 Tablespoons lemon juice or more to taste
How to make it
- To make yogurt sauce: mix all ingredients in a small bowl and chill until ready to serve
- To make falafel: Soak 1 1/4 - 1 1/2 cups dried chickpeas (garbanzos, ceci beans) overnight and for several hours the next day
- Drain chickpeas and measure 2 1/2 cups into a food processor
- Process/pulse until evenly broken down, but not paste - about the size of couscous
- Remove from processor and set aside
- Add onion, scallion, garlic, parsley, cilantro, salt, baking powder, cumin and coriander to the processor and pulse/process until slightly larger than the chickpeas
- Return chickpeas to the processor and process until well mixed
- Chill mixture for at least 2 hours
- When ready to cook heat 1/8 - 1/4 inch olive oil in a cast iron skillet over medium-low to medium heat
- Remove falafel mixture from the refrigerator and form into balls or sausages about 1/2 inch thick
- When oil is hot, reduce heat to medium-low and add several falafel to the pan
- Cook until medium brown, turn and continue cooking until well browned on all sides
- Remove to a paper lined dish to blot oil - serve warm with yogurt sauce
- Alternatively, these can be baked - press them down into small patty shapes rather than balls - place on an oiled baking tray - brush the tops of the falafel with oil as well
- Bake at 350º for about 20 minutes until lightly browned on top, turn and continue baking until firm when pressed in center
*Joyva Sesame Tahini is fairly common to find in supermarkets around here. Any brand and either roasted or raw will work fine.
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