I love Falafel!! When done right these little chickpea patties are a tasty meatless alternative.
Crispy golden on the outside with a soft texture on the inside. I grew my love for falafel when we lived in New York City. When living long enough in the city’s Union Square area, you really have no choice but trying out all the little falafel stands during lunch hour serving the most delicious crispy golden falafel patties. The only thing that might keep you from trying these delicious meatless fried patties made from chickpeas, are the long lines of people waiting to get their hands on a delicious falafel sandwich. Sometimes the lines of people waiting were half a blog long and when you’re not familiar with the area you could think they gave them out for free – even though I have to add that those falafel sandwiches were pretty reasonably priced.
Anyway, after moving away from NYC I started making my own falafel at home…with lots and lots of failed recipe attempts. Of course I have tried the shortcut version by using canned chickpeas instead of dried chickpeas, with the result that my falafel did completely fell apart (luckily I did save them with breadcrumbs though…).
Only dried chickpeas will give you the firm texture a falafel patty needs.
Anyway, instead of telling you about my countless falafel failures (including falafel box mixes…#epicfails), I’m sharing the recipe with you today that became my absolute no-fail falafel recipe in my kitchen these days, plus Jim and the boys love it – so this makes it a triple success for me.
If you have a food processor this recipe is fast and super convenient. I sometimes make a batch a day in advance and store it in the fridge that way I only have to fry them when dinner time comes around.
I personally don’t add a lot of cilantro to my recipes, even though many people love cilantro in their falafel. So if you’re a dedicated cilatenro lover – please go ahead and addm ore cilantro to rock your falafel!!
Here is the list of ingredients:
3 cup dried chickpeas (yes, dried not canned!! Rinsed and covered in water for about 12 hours or overnight)
1 medium onion
2 cloves garlic
1/2 cup parsley
1 1/2 tsp lemon oil
1 tbsp coriander
1 tbsp cumin
1/2 tsp sea salt
1/2 tsp baking powder
oil for frying ( I use olive or avocado oil)
1 cup Greek yogurt (or non-dairy yogurt if you’re vegan)
3 garlic gloves
1/4 tsp sea salt
1/2 tsp basil
dash of black pepper
Place soaked chickpeas in a food processor and pulse until a chunky paste.
Add onion, garlic, cilantro, parsley,lemon, cumin and coriander.
Keep pulsing until a well combined smooth texture.
Form batter into medium sized balls, about 2 inches wide.
Heat heal in large skillet over medium heat.
When heat drizzles, add falafel balls and fry lightly on both sides, about 4 minutes total.
Remove falafel from skillet and place on a paper towel to remove excess oil.
Serve in pita bread, with sliced pita bread and side salad or over salad.
oh, and don’t forget to top your falafel with the garlicky yogurt sauce!! It’s delicious!!
For the Yogurt Sauce add all ingredients and blend them! Serve!