easy falafel

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By Francine Lizotte
from Surrey South, BC

This Easy Falafel dish is so tasty! It can be served as an appetizer along with a tahini sauce or as a sandwich in flatbread or pita...

serves 6 servings
prep time 15 Min
cook time 5 Min
method Deep Fry

Ingredients For easy falafel

  • FALAFEL
  • 1 c
    dried chickpeas aka garbanzo, stones & other debris removed
  • 1 c
    red onions, roughly chopped
  • 4 lg
    cloves garlic, roughly chopped
  • 1/4 c
    parsley, roughly chopped
  • 1/4 c
    mint, roughly chopped
  • 1/4 c
    cilantro, roughly chopped
  • 1/2 Tbsp
    ground cumin
  • 1 tsp
    baking powder
  • 1 tsp
    ground himalayan sea salt
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/4 tsp
    red pepper flakes (substitute aleppo pepper)
  • 2 Tbsp
    unbleached all-purpose flour (substitute chickpea flour)
  • 1 Tbsp
    freshly squeezed lemon juice
  • canola oil, for frying
  • TAHINI SAUCE
  • 3/4 c
    tahini paste
  • 3/4 c
    2% plain yogurt
  • 1/4 c
    freshly squeezed lemon juice, or to taste
  • 1/4 tsp
    garlic powder
  • 1 pinch
    ground himalayan sea salt
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How To Make easy falafel

  • 1
    Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.
  • 2
    Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not puréed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.
  • 3
    In a large skillet pour in oil and bring the temperature to 350ºF. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.
  • 4
    Transfer balls (don’t over crowd it) in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving
  • 5
    To make TAHINI SAUCE; In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours.
  • 6
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Y1zqwa_5BzU
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