Thursday, September 24, 2009

Thursday Edibles - Falafel!

We tried making falafels for the first time, and they were a success! Here is the recipe we used; it came from here.

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2-4 tablespoons finely chopped fresh parsley
2-4 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder*
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato, diced onion and diced green pepper for garnish
Tahini sauce
Pita bread
Fresh lemon juice (optional)

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder* and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Place into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. (I made mine flat.)
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test**. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water. For more flavor, add a little fresh lemon juice to tahini.

*I skipped baking powder.
**I formed falafel into flattened patties and did not need more than an inch of oil.


  1. Oh, how delicious! I want to make these, then I won't have to get them from Falafel King all the time :)

  2. I have been meaning to try these forever so I'll definitely be using this recipe soon!

    Hope you're doing well :)