Recipe by Zac Garrett
This is my own creation after realizing that normal boxed falafel is usually not all that good and quite expensive. I've also never found a dry falafel mix recipe where you just need to add water. This recipe is easily made in large batches for future use.
Top Review by Chef Daisy #2014
Great recipe! The first batch I made following the instructions was a bit too spicy for my taste but once I adjusted the Cayenne back to 1/2 tsp the result was perfect. I also used Besan flour (chickpea / garbanzo) which saved a lot of time instead of grinding dried beans.<br/>Thank you for putting up such an easy recipe for one of my favourite foods.
- 1 cup dried garbanzo beans, ground
- 2 tablespoons flour
- 3 teaspoons coriander powder
- 2 teaspoons dried parsley
- 1 teaspoon ground cayenne pepper, use less if you do not like spicy food
- 1 teaspoon turmeric
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon sesame seeds
- 3⁄4 cup water
- corn oil, enough to fill your pan approximately 2 inches deep
Directions See How It's Made
- Grind Garbanzo Beans - I used a spice grinder to grind the garbanzo beans. Then used a strainer with a decent size hole to sift the mixture to get rid of any large parts. This took a long while to grind up a decent amount, but these little beans are hard and I didnt want to ruin a blender or something else.
- Mix All dry ingredients together.
- Add water.
- Let sit 30 minutes.
- Roll into balls.
- If you prefer flatten into patties, I’ve found that you need less oil when cooked this way.
- Fry in corn oil at 300F until golden brown. Falafel will float near the time it is done cooking.
- Set on a paper towel to soak up any extra oil.