I’ve recently become a contributor to The Gaily, a really hip Montreal blog (that you should definitely check out). So far I’ve contributed an Indian-themed post, a Thai-themed post and of course, a post all about salads. But in light of all the “action” taking place in the Middle East as of late, I thought a post about falafel was apt.
I’ve made them once before and they were amazing enough to give it another go. This recipe is the result of my second attempt and I must say, they were even better this time around! My carnivorous boyfriend ate 10. Served with some fresh cucumber and tomato salad, hummus and pita bread, this falafel makes an insanely healthy and kick ass meal.
What you’ll need:
(Makes about 14 perfectly sized falafel)
- One can of chickpeas, water drained and moisture absorbed as much as possible (using paper towel or something)
- One small red onion
- Half a red pepper
- Half a large bunch of curly parsley
- Some chickpea flour or plain flour (start with 3 tablespoons)
- Toasted cumin and coriander seeds (or about a tablespoon of each spice ground if you don’t have the whole seeds)
- About a tablespoon of dried chili flakes
- Ground pepper and salt to taste*
- A small squeeze of lemon juice
- I also added some ground flaxseed powder cause I’m an obnoxious hipster
*Be careful with the salt. You do not want these to be too salty or they’re ruined. Once the mixture is pureed, have a taste and add more salt as you see fit.
What to do
Using a food processor or blender if you don’t have one, puree all the ingredients until its a paste. Keep some extra flour and lemon juice on hand to add wet or dry depending on how the mixture feels. You want the mixture to be damp, malleable but not crumbly. You should be able to stick your finger into the mixture without having too much falafel mixture sticking.
It should look like this:
If you can, let the mixture sit in a bowl for at least a half hour, this will help it set.
Fill a small saucepan about half way with sunflower oil (or another neutral oil). While the oil is getting nice and hot, roll the mixture into little balls and place them on a plate or a piece of parchment paper. Reserve a little clump of the mixture to test the heat of the oil. When you drop it in, it should start sizzling right away, now the oil is ready. (You can also shallow fry these if you want to be healthier I guess)
Do about 4 at a time, making sure the falafel ball doesn’t stick to the bottom of the pan or the basket–so you want to use tongs to kinda push them around and shake the basket a bit.
It should take approximately 3 minutes before they’re golden brown and ready to eat. Remove them to a paper towel to absorb the excess oil.