Falafels from Scratch

So, most commercial mixes that you "just add water to" tend to be over-salted or really bland and we were getting tired of that. Solution? Make our own from scratch!

The only hard thing about the recipe is planning ahead, since you need to soak the dried chickpeas for at least 18  hours. Some internet recipes suggest using a can of drained chickpeas, but then you're just getting hummus balls and not legit falafel. This recipe is based off of Tyler Florence's and one from a Jewish cook book since they do it with fava beans.


Homemade Falafels


makes 18 balls

2 cups dried chickpeas
1 medium onion
3 cloves garlic
2 handfuls fresh parsley (no dried stuff here, so wouldn't be the same)
1/4 tsp cayenne powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp baking powder
salt (to taste or about 1 tsp)
1 Tbsp water

Sort through the chickpeas and discard stones and discoloured beans.
Rinse and then in a large bowl, cover with at least enough water to have 2 or 3 inches of height above the beans.
Cover and fridge for at least 18 hours, 24 is better, topping up if the water disappears.
Drain and spread out onto clean dish towel to dry.
In a food processor, grind the beans until they start to form a smooth paste, scraping down the sides as necessary. (Takes about 10 minutes with my mom's 30 year old thing)
While the beans are grinding, peel the onion and garlic and give them a quick chop into quarters.
When the beans are paste-like, add the onion and garlic and pulse until there aren't visible large chunks.
Mix the spices and baking powder in a little bowl and then sprinkle evenly over the stuff in the food processor.
Add the water, aiming to wash the spices down around the center.
Give it another pulse to start mixing it all together.
Add the parsley and pulse until it's small and incorporated (not endlessly until the mix is green)
Chill at least 15 mins, max a couple hours. (Wrap it if you don't want your fridge smelling like parsley and garlic).
In a large frying pan, heat enough oil to coat the bottom of the pan over high heat.
Form the dough into walnut sized balls and then press into flat discs about 1 1/2 inchs wide.
When the oil is hot, put 9 in the pan (unless that overcrowds it) and then turn the heat down.
Cook them about 4 minutes or until golden brown on the bottom and flip.
Cook another 3 minutes or so, waiting for golden brown again.
Remove from pan carefully and drain on a platter lined with paper towels.
Keep frying in batches until all balls are cooked.

Serve with any of:
-pitas
-flour tortillas
-yogurt
-tahini dressing
-tzatziki
-cucumber chunks
-diced tomatoes
-lettuce shreds
-sour cream
-hot sauce
-your favourite topping

Top: the golden, crunchy falafel balls
Bottom: served up on gas-flamed, store-bought flour tortillas with cucumber pieces in yogurt and a squirt of ranch dressing

That's one of the advantages of a gas stove: when you don't feel like making your own tortillas, instead of just microwaving the store-bought ones, you can toast them over the open flame.

A much yummier, and cheaper, version of the sometimes icky mixes when craving a Middle Eastern food fix.

Enjoy!