Falafel

Submitted by dianegrapegrower

"These falafel have especially nice texture, as the chickpeas are soaked rather than cooked to soften. I usually cook these for supper, but the leftovers make great brown bag lunches. The falafel patties also freeze very well, making this a good choice for OAMC"

 

• Ready In: 30mins
• Ingredients: 18
• Yields: 8 half pitas
• Serves: 4-6

ingredients

• 1 1⁄4 cups dried garbanzo beans
• 1⁄2 cup onion, chopped
• 1⁄4 cup fresh parsley leaves
• 1 garlic clove, chopped
• 2 teaspoons ground cumin
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon ground red pepper
• 2 tablespoons flour
• 2 tablespoons olive oil

• Sauce (optional)

• 1⁄4 cup tahini
• 1⁄4 cup cold water
• 1 tablespoon fresh lemon juice

• To serve

• 4 pita breads
• 2 cups lettuce, shredded
• 1 tomatoes, sliced thinly
• hot pepper sauce, to taste

directions

1. Soak chickpeas in hot water until doubled in size - about 2 hours (I often let them soak overnight) Place in a food processor and chop finely.
2. Add remaining ingredients down through red pepper and process until the mixture is coarsely pureed. Remove to a bowl and and stir in flour.
3. With wet hands, form the chickpea mixture into patties. Oval patties will fit in pita halves best. I try to make 8 patties. Let stand for 15 minutes. While you're waiting, combine sauce ingredients (if making) and set aside.
4. Pour oil in large skillet and heat. Saute patties until golden on both sides. Drain on paper towels if necessary.
5. To serve: Warm pita breads in oven or microwave. Cut in half and open the pocket. Place a falafel patty in each half pita, garnishing with lettuce, tomato, and sauces as desired.
6. Warning: I tried to make these with canned garbanzos. They were not very good - the texture was mushy, and the beans lacked the nutty taste that these get from the dried beans.

Reviews

[A Republican Hippie]

This is the best, most flavorful falafel I've made. My husband could not stop asking me if I made it, from scratch?! Didn't crumble when fried, nice texture and the added onion really made them a lot more creamy inside than other recipes. Thank you, thank you, Sam-I-am. I do so like homemade falafel.

 

[Lucky in Bayview]

Yummmmmmm....these these turned out great! I've never made falafel using dried chickpeas and I so wish I had know about them sooner. The only change I made was to use cilantro instead of parsley. I'm planning to make a batch soon to freeze. Thanks for sharing the recipe.

 

[CraftScout]

This was VERY yum! Easy, worked as advertised. I used cilantro instead of parsley, as I had some on hand. I really didn't care for the sauce, though, so I made a quick one with sour cream, lemon juice, and garlic salt (again, what I had on hand). I definitely will be keeping this one on hand, thanks for posting!

 

[Brit in America]

i added less salt, which i regret! more garlic, no flour or oil. I also put in a large handful of fresh cilantro and mint. Amazing. They didnt break up, because i ground the peas extra fine in the processor to act as 'glue'. Added a fresh green chilli instead too as we like it hot....lovely