Falafel ... From Scratch!
Ingredients:
- 1 cup dried chickpeas
- 1 tsp baking soda
- 1/2 white onion, chopped
- 1/3 cup fresh parsley
- 1/3 cup fresh mint
- 1/4 cup fresh dill
- 1/2 tsp sale
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/8 tsp ground oregano
- 1/4 tsp each of: cinnamon, anise, cardamom, ginger
- a pinch of nutmeg
- 1/4 tsp baking soda
- 1/4 cup rice flour
- 4 cups peanut oil for frying
Instructions:
- Soak: Place the dried chickpeas in a large bowl with 2 tsp baking soda. Cover with water and let soak for 24 hours
- Combine: Drain and rinse the chickpeas. Place them in a food processor with all the other ingredients: fresh herbs, spices, garlic powder, oregano, baking soda, and rice flour
- Pulse until all the ingredients are finely chopped and a coarse meal forms. Scrape down the sides and pulse again until the texture resembles a fine meal, like couscous. Taste and adjust seasonings if needed.
- Shape & Chill: Transfer the mixture to a large bowl. Form small balls using your hands (or a tool for shaping falafel found on Amazon) and place them on a plate lined with parchment paper. Chill in the refrigerator for at least 1 hour. Letting them rest overnight is best as it allows the flavours to develop.
- Fry: Fill a large skillet with vegetable or peanut oil - you want a depth of at least 1 inch. Heat oil over medium heat (oil temp should read 350F with a thermometer). Once oil is at temperature, fry the falafels for 3-5 minutes or until golden brown (fry in batches, being sure not to overcrowd).
- Once the falafels are ready, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towel to remove excess oil.
- Serve immediately and enjoy with hummus, tahini, or your favourite toppings!