I am super excited about today's recipe post because I have worked really really hard to master this one. I. Love. Falafel. I love anything with chick peas, really. It probably sounds like a lie, but chick peas have always been one of my favorite foods. I eat them by the handful and they seem to end up in nearly every meal I make, and falafel are basically ground chick peas with lots of cool spices, usually fried (so obviously yummy).
Several months ago I decided I wanted to master the falafel. I started researching recipes and first tried making them with canned chick peas. TOTAL FAIL! They were just mush. Then I came across a great recipe on a blog I've mentioned before, Dirty Kitchen Secrets. In her falafel recipe, the author uses dehydrated garbanzo beans soaked overnight, but not cooked. Works like a charm :)
The first several times I made these falafel I fried them. The past couple of times, however, I baked them just to see how they came out, and it worked great! I actually think my favorite method is baking them on a greased baking sheet. The oil gives the falafel a nice crispiness and they seem to have greater longevity as leftovers than the fried falafel.
This recipe makes about 24 golf ball sized falafel which can feed a big group or just you for a week! I eat them for breakfast, lunch and dinner just dipped in hummus all alone, on top of salads or in the classic pita pocket. I just can't get enough!
Ingredients:
1 c. dried garbanzo beans
2-3 garlic (depending on size)
1 onion, roughly chopped
1 c. packed parsley
1 tsp 5 spice powder (salt free)
1 tsp cumin
1 tsp zaatar
1/2 tsp salt (or to taste)
2 tsp garbanzo flour
Olive oil
Paper towels (optional)
Parchment paper (optional)
Instructions:
1. Soak the dried garbanzo beans overnight (minimum of 8 hours) and then drain them very well.
2. In a food processor blend the rehydrated garbanzo beans, garlic, onion, parsley and spices into a finely ground mixture.
3. Transfer the mixture into a bowl and add the garbanzo flour, mixing until well blended.
If Frying:
4. Fill your frying pan with a quarter inch of olive oil and heat the pan over medium-high heat.
5. With your hands mold the falafel mixture into golf ball sized balls and then place them into the heated oil.
6. When the side in the oil becomes golden (3-4 minutes) turn them over to cook the other side (about another 4 minutes or until golden).
7. Carefully remove the falafel from the pan and place them on paper towels to drain the excess oil.
If Baking:
4. Line a baking sheet with parchment paper.
5. Brush the parchment paper with olive oil.
6. Form the falafel mixture into golf ball sized balls and line them on the baking sheet.
7. Bake at 375 degrees for 25 minutes turning halfway through.
Helpful Tips:
* After draining the rehydrated garbanzo beans lay them on paper towels to absorb any extra liquid.
* When turning the falafel be VERY VERY gentle so as not to crumble the ball! I highly recommend using a pair of rubber tipped tongs (like I mentioned last week, these come in super handy!).
* If baking the falafel, before turning the falafel over halfway through, slice between the base of the falafel and the parchment paper to separate it nice and cleanly which will make turning them much easier.
* The falafel mixture can be stored in the fridge for several days so don't feel pressured to make them all at once!
How do you like to eat your falafel?
