Let's Make Some Falafel!
The other day I started craving a falafel bowl so bad. I could just taste all of the flavors and seasonings. So I hit up the store to get the ingredients below and got to work. This bowl was so tantalizing, I had to crack open the laptop as soon as I was done to share.
I am sure there are many different ways to make falafel and I've tried many ways including buying frozen/pre-made ones (I was not a fan) and trying a few recipes from Pinterest but this batch was my favorite and a mix of a few recipes plus my own spin on things (and of course, it's easy)!
So let's get right down to it: You'll need a food processor for this. I have never made it any other way and cannot guarantee how the texture will come out if you use a different method.
Ingredients (makes about 9-14 falafels, depending on how large you form them --- if your food processor is smaller, cut ingredients in half):
- 2 15oz cans of chickpeas, drained and rinsed (you can keep the chickpea juice aka aquafaba for baking/egg replacement ---just Google "aquafaba uses" if you want to learn more)
- 1/4 red onion, chopped
- handful of fresh parsley
- handful of fresh cilantro
- 6 cloves of garlic
- 1/2 cup of flour (I use either spelt flour or gluten free all purpose flour)
- 1 tsp of baking powder
- 1 tsp of cumin
- 1 tsp of cayenne pepper
- 1 tablespoon of falafel seasoning (you can pick some up from your local Indian market or make your own with a blend of Salt, garlic, onion, ground cumin, ground coriander, parsley flakes, cayenne pepper, black pepper and cardamom powder)
- neutral cooking oil (enough to at least cover the base of the frying pan)
Add the chickpeas, red onion, parsley, cilantro, seasonings (all ingredients except baking powder and flour) to food processor. Pulse/process the mixture until it forms a chunky paste. A little texture to the mixture is ideal. Scrape the sides of the bowl to make sure the mixture is an even texture as needed.
Begin adding flour, a few tablespoons at a time, until the mixture becomes cohesive enough to form into patties. Refrigerate the mixture for at least 1 hour so flavors can blend and mixture can set (I usually do about 2-3 hours).
Using a spoon or scoop (about 1/8th cup or 2 Tbsp), form the falafel dough into small patties. I like to do them a bit flatter so they are sure to fry evenly.
Cook the patties on each side until deep golden brown and crispy on both sides.
I love to make a big salad with mixed greens, baba ganoush or hummus, kalamata olives, diced cucumbers, diced tomatoes and tahini dressing or garlic sauce. You can also add vegan feta; I used Follow Your Heart crumbles and it was everything! Happy eating and hope you enjoy this recipe!
Did you make these? I wanna hear about it!! Tag me on social and don't forget to use the hashtag #tantalizingtamika when you post :-)
Check me out on: Instagram: @plantbasedtamika