Classic Crispy Falafel Recipes

CLASSIC CRISPY FALAFEL

Steps:

• Soak chickpeas in water to cover for 12 hours.
• Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
• Drain and blend in food processor to a smooth paste.
• Soak bulghur in water to cover for 1 hour.
• Crush garlic with salt.
• Combine all ingredients except oil.
• Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
• The yield depends on the size of the falafels you prefer.

HOW TO MAKE PERFECTLY CRISPY FALAFEL

Steps:

• Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
• Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it's shape (it will be loose and a little crumbly). See our video and photos above for reference.
• Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
• Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
• Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
• Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
• Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
• Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.

CLASSIC FALAFEL (NO CANNED BEANS)

Steps:

• Add the garbanzo beans into a large bowl and soak in water overnight (the water should be a couple inches higher than the beans, so the beans plump up).
• Rinse the beans and add them to a food processor with chopped onion, minced garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
• Process the ingredients together until it looks like a coarse paste, like a super chunky peanut butter.
• Be sparing with how long your process it, the chickpeas should still be visible in small chunks.
• Put the mixture into a bowl and refrigerate for a couple of hours.
• Make the paste into small balls, rolling them in your hand.
• If your falafel batter is too loose to stay in a ball you can add a few more tablespoons of flour.
• Make the falafel balls with 2 tablespoons of the mixture.
• In a large cast iron (or other good frying skillet) add a couple of inches of oil.
• Heat the oil on medium heat and cook for 2-3 minutes on each side.
• Serve with pita, pickled turnips, hummus and tomatoes for a great falafel sandwich.

CLASSIC FALAFEL RECIPE

Steps:

• . Place the dried chickpeas and baking soda in a large bowl. Soak overnight for 8 to 12 hours.
• When ready, wash once with running water & pat dry the chickpeas in the paper towel to remove excess moisture.
• Pulse the coriander &mint leaves, then add chickpeas, garlic, cumin powder, coriander powder, salt and pulse to a coarse mixture.
• Refrigerate for 30 mins to 1 hour.
• Heat up some oil to deep fry over medium heat.
• Just before you deep fry, add baking powder and sesame seeds, gently mix them.
• Take a lemon sized ball, gently press them in your palm to make the shape of the patty.
• 8.Deep fry to golden brown.

FALAFEL RECIPE

Steps:

• Soak chickpeas overnight in a generous amount of water.
• Drain chickpeas and add to a food processor.
• Add all other ingredients to the chickpeas.
• Process until well mixed and mixture resembles coarse wet sand.
• Use a falafel scooper or shape into balls using your hands.
• Deep fry until golden brown.
• Drain on paper towels.
• Serve while hot.

CRISPY FRIED FALAFEL

Steps:

• In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
• Drain the broad beans and chick peas then remove and discard shells.
• Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
• Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
• After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
• Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
• Serve the falafel either hot or cold and enjoy.

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

FALAFEL

Steps:

• Put chickpeas in a large bowl and cover with cold water. Water should cover by about 2-3 inches. Soak beans overnight (do not skip this step) and then drain. Set aside. Note: you can use canned chickpeas, drained, if you prefer to not soak beans overnight.
• Place the drained beans into a food processor. Add onions, parsley, salt, garlic, cumin, coriander, pepper, and lemon juice. Process until well combined but not completely pureed and mushy.
• Add in flour and baking powder and pulse slowly until the dough forms a ball. Place falafel mixture into a bowl and cover with plastic wrap and refrigerate for one to two hours.
• Remove chickpea mixture from refrigerator. Heat oil to 375 degrees in a deep skillet. Make balls with batter (approx 2 inches). Fry a few at a time--do not crowd the pan. It should take approx. 3 minutes per side or until golden. Drain on paper towels to absorb excess oil.
• Serve in a pita with sliced tomato, lettuce and thinly sliced red onion and tahini.