Fantastic Falafel

Recipe for falafel

As you may be aware, one of my goals for 2013 is to reduce my family’s meat intake.  There are several reasons for this including environmental, health benefits and budget concerns.  One recipe I found a few months ago has become a favorite – Falafel!  Now, my kids aren’t thrilled with it, but they don’t completely hate it, so it’s a start!

NOTE:  You need to plan ahead!  The active cooking isn’t long, but there are a few steps where you have to let things sit for a while.  Read the whole recipe first.


Falafel

Makes: 8 patties

Ingredients

1 cup dried chickpeas

1 1/2 cups onion, chopped finely
2 cloves garlic, crushed
1/2 cup fresh cilantro or parsley, I use 1/4 cup of each – chopped roughly
1/2 tsp baking powder
1 tsp coriander
1 tsp cumin
1 1/2 tsp salt
1/4 tsp black pepper
olive oil
Suggested toppings: plain yogurt, cucumbers, tomatoes, feta


Directions:

  1. Cover the chickpeas with water and let them soak for at least 8 hours, or overnight at room temperature.  Drain the water.  The chickpeas will double in size resulting in 2 cups of soaked chickpeas.
  2. Place the chickpeas in a food processor and pulse until chickpeas are ground a bit.
  3. Add the rest of the ingredients (except the oil) to the food processor.
  4. Pulse just until everything is combined.  Not more than 30 seconds to 1 minute.
  5. Refrigerate the mixture for at least 1 hour.  I have skipped this step when I am in a rush.
  6. Preheat the oven to 350.
  7. Form mixture into 8 patties.  
  8. Place patties into the refrigerator for 10 – 15 minutes.
  9. Heat olive oil in a large skillet over medium-high heat.  Use enough to coat the bottom of the pan.
  10. Brown the patties for 3 minutes on each side then place on a baking sheet.
  11. Cook the patties in the oven for another 8 – 10 minutes.
You can serve these with a salad, on buns, in tortillas, pita bread, whatever you like.  
 
I love the flavors in this falafel recipe and it makes excellent leftovers!  I’ve also tried making the mixture through step 5 and freezing it.  It works OK.  But next time I’ll make completely make the patties and freeze.

Have you tried falafel?


This post has been shared at:  Frugal Days Sustainable Ways, Simply Natural Saturdays Simple Meals Friday, Tasty Traditions

, , ,

9 Responses to Fantastic Falafel

  1. Small Footprints January 31, 2013 at 11:09 pm #

    Oh yum! I’ve always used cooked chickpeas … never thought of just using completely soaked garbanzos. I’ll have to try it!! We love Falafels. I like to wrap them in a tortilla along with a salad of cucumbers, tomatoes, parsley and a tahini/lemon juice dressing. It’s so good! Falafels are very versatile as well … once one learns the basic technique, the “meatballs” can be flavored with different ingredients which totally changes the flavor. We’ve tried using steak seasoning or taco seasoning … both are really good! Thanks for sharing this recipe.

    • Kristina (The Greening Of Westford) January 31, 2013 at 11:38 pm #

      I really like the texture of the soaked chickpeas over the cooked. I used cooked this last time because that’s what I had. It’s still yummy, but mushier. That tortilla sounds yummy. I like to add feta!

      I never thought about flavoring them differently…. yum!!!!!

  2. Good Girl Gone Green February 19, 2013 at 11:59 pm #

    They look great, Kristina! I love falafels!!!

  3. CelloMom February 20, 2013 at 12:37 am #

    That looks fantastic! I should try it again; my deep-frying attempts have always ended in tears, but frying in a skillet must be the trick to keep the felafel from falling apart.

    • Kristina (The Greening Of Westford) February 23, 2013 at 9:17 pm #

      I tried “deep” frying once (in more oil than pan frying but not completely submerged in oil). I didn’t like them, too fried. I find that occasionally I have issues with these falling apart as well but I think it’s an issue of moisture. When I used cooked chick peas they totally fell apart, still tasted great, but tough to keep together. Also, if I am in a hurry and don’t refrigerate in between, they tend to fall apart more. Still tasty though and they keep together enough to keep me from tears 😉 Let me know if you try these!

  4. Anna@Green Talk January 14, 2014 at 10:53 am #

    I skip the frying and simply put them in the oven at 400. I switched to soaked dry beans too and the balls came out so much better.

    • Kristina January 14, 2014 at 3:30 pm #

      Good to know! It would be simpler and quicker this way. Thanks for the tip Anna!

Trackbacks/Pingbacks

  1. 10 Healthy Kid-Friendly Recipes for the New Year | Dollar Store Mom Frugal Fun – Crafts for Kids - January 15, 2014

    […] Fantastic Falafel – Deep frying is messy and time-consuming. This kid-friendly falafel recipe is pan fried for a quick cooking time and less mess. […]

Leave a Reply

Designed by Clever Kiwi