Falafel: a “non-meat” ball

    A falafel is a popular Middle Eastern dish made from ground chickpeas (or fava beans), mixed with herbs and spices, and formed into small patties or balls. These are typically deep-fried until crispy on the outside while remaining tender and flavorful on the inside. Falafel is often enjoyed as a savory snack or as part of a larger meal, served in pita bread or flatbreads with various accompaniments like Tzatziki, hummus, tahini, salad, and fried zucchini.

    Falafel: a “non-meat” ball

    Print Recipe
    Prep Time 30 minutes
    Cook Time 20 minutes
    Soaking the chickpeas will take a day 1 day
    Total Time 1 day 50 minutes
    Course Appetizer, Lunch
    Cuisine Mediterranean
    Servings 24 patties

    Equipment

    • 1 or 2 Baking Sheets
    • Wax paper
    • Large Food Processor KitchenAid 13-Cup Food Processor works very well. See: https://charleston-foodie.com/pennys-favorites/

    Ingredients
      

    Falafel (non-meat ball):

    • 2 cups dried chickpeas (important—do not use canned chickpeas)
    • 2 tsp baking soda (to help the dried chickpeas develop)
    • 1 cup fresh parsley
    • 1 cup fresh cilantro
    • 1/2-1 cup fresh dill to taste (can't go wrong with fresh herbs) 
    • 1 small onion quartered  (or whatever seems good size to place in food processor) 
    • 7-8 garlic cloves (less if you don't really like garlic) 
    • salt to taste 
    • 1 tbsp pepper (optionally add more to taste)
    • 1 tbsp ground cumin (optionally add more to taste)
    • 1 tbsp ground coriander (optionally add more to taste)
    • 1 tsp cayenne  (optional if you want heat) 
    • 1 tsp baking powder
    • sesame seeds (optional- for looks only)

    Sauces  (recipes to come!) 

    • Tahini / Hummus 
    • Tzatziki (traditional)
    • Tzatziki with olives and herbs

    Fixings

    • pita bread (brushed with Olive oil and heated in a skillet) See: Le Creuset Skillet 
    • cucumber 
    • tomato 
    • red onion   (or green opion if prefered)
    • Greek olives
    • sauce (listed above)

    Instructions
     

    Prepare Chickpeas:

    • One day in advance, place the dried chickpeas in a pot with water and baking soda. The water should be 1-2 inches above the chickpeas, as they will double in size. Let them soak overnight.
    • Drain and thoroughly dry the chickpeas.

    Blend Ingredients:

    • In a food processor, combine the chickpeas, parsley, cilantro, dill, onion, garlic, salt, pepper, cumin, coriander, cayenne pepper (if using), and baking powder.
    • Blend until the mixture is thick and well combined. Transfer the mixture to a Tupperware and let it sit for several hours or overnight.

    Shape and Bake:

    • Preheat the oven to 370°F (190°C).
    • Shape the falafel mixture into patties (slider size works well). Place them on a cookie sheet lined with wax paper (if preferred). Oil the paper and brush the tops of the falafel patties with oil.
    • Alternatively, you can deep fry the falafel if you prefer, but baking is less messy.
    • Bake for 15-20 minutes, or until golden brown and crispy.

    Serve:

    • Warm pita bread in a skillet brushed with olive oil.
    • Assemble sandwiches with falafel, cucumber, tomato, red onion, olives, and your choice of sauces (Tahini/Hummus and Tzatziki).
    • Enjoy your homemade falafel sandwiches!

    Notes

    Falafel Tips:
    • The emphasis on using dried chickpeas is crucial, as canned chickpeas can result in a mushy texture. 
    • The mix of parsley, cilantro, and dill will give the falafel a fresh, vibrant flavor. If you love herbs, you can experiment with the proportions to match your taste. 
    • Baking the falafel is a great alternative to frying, keeping things a bit cleaner and healthier without sacrificing too much of the crispy texture. 
    Keyword Appetizer, Lunch, Mediterranean, Snack, Vegan, Vegetarian
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