appetizers and snacks,  vegan

Homemade falafel recipe

Crispy on the outside but tender on the inside, packed with flavor and yet very easy to prepare, these falafel became my favorite vegan dish.
Falafel is a deep-fried ball or patty made from ground chickpeas, onions, garlic and spices. It’s very tasty and nourishing and, if you taste falafel for the first time, you won’t be able to say that there’s no meat :). I actually find these vegan chickpeas patties more satisfying than meat patties.
Falafel is a traditional Middle Eastern food but today it is famous all over the world as street food.
It’s very easy to prepare falafel but you need a food processor and dried chickpeas. It’s not a good option to use canned chickpeas because it contains too much water and your patties will break apart. You should use dried chickpeas and soak it over night in cold water. For better results, you may add 1 teaspoon of baking soda. It’s not necessary to cook the chickpeas but, as I was saying, you need a food processor.
And another tip: the best way to shape falafel is with an ice-cream scoop.
Falafel makes a great choice for a vegan meal, along with tahini sauce, your favorite salad and pita bread.
I found out that falafel goes excelent with Tzatziki and some dill pickles 🙂
You definitely have to try these falafel! You may serve them as a snack, as an appetizer or as a main dish.

Ingredients for homemade falafel

– 500 gr (17.63 oz) dried chickpeas

– 2 green onions

– 1 bunch of fresh parsley

– 6-8 garlic cloves

– 1 teaspoon baking soda

– salt and pepper to taste

– 1 tablespoon ground cumin

– 1 tablespoon ground coriander

– 2 tablespoons sesame seeds

To soak the chickpeas:

– cold water

– 1 teaspoon of baking soda

You also need vegetable oil for frying

How to make homemade falafel

As I was saying, to prepare this falafel recipe you need dried chickpeas. You have to buy it at least 1 day in advance because you have to soak it over night.
Place dried chickpeas into a large pot and cover with cold water (water should be a few inches over chickpeas). For better results, you may also add 1 teaspoon of baking soda.
Soak the chickpeas over night (12-16 hours).

Place the sesame seeds into a skillet and roast until golden. Set aside and allow to cool.
Thoroughly drain the chickpeas.

Place the chickpeas into a large bowl. Add garlic and green onions chopped into medium pieces. Add chopped parsley. Season with salt, pepper, ground cumin and coriander (or use your favorite seasonings). Stir well to combine.
Place all the ingredients into a food processor and mix until you obtain a thick but wet mixture, like a paste.
Note: It’s not necessary to add any liquid (like vegetable oil or water), nor eggs or flour.

Transfer the falafel mixture to a large bowl. Add 1 teaspoon of baking soda and roasted sesame seeds. Stir to combine.
Refrigerate the falafel mixture for about 30 minutes to allow flavors to blend.
Remove the mixture from refrigerator.
Pour just enough vegetable oil into a skillet so the falafel can “swim”. Heat the vegetavle oil.
Meanwhile you should shape the falafel.
Scoop out about 1 tablespoonful of mixture (I recommend you to use an ice cream scoop). Shape the mixture into patties (or balls).

Drop the falafel into hot oil and deep fry on both sides until brown.
Transfer to paper towels and allow to drain from excess oil.
Allow to cool.

Serve falafel along with tahini sauce, pita bread and your favorite salad.



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