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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