Falafel

Last Updated on March 12, 2023 by Jacqueline Rafidi

It’s impossible for me to say no to a freshly made falafel. Especially when they’re green and made from a fresh mixture. These crispy and fluffy chickpea fritters are completely irresistible especially when served with a warm pita and a colorful, crunchy tahini salad. Whenever my parents would make them, we’d have to make almost double the amount we’d normally make because they’d all get eaten straight from the fryer before they even make it to the table. I hope you give this falafel a try and when you do, make sure to tag me on Instagram or Facebook @thebitewithjackie so I can share your remakes!

Ingredients:
For the Falafel Mixture
4 cups dried chick peas
1 teaspoon baking soda
4-5 bunches parsley
2-3 bunches cilantro
10-12 cloves garlic
5 small onions (or 2 medium/large size onions), peeled and quartered
1-2 jalapenos, seeded and deveined (optional)
Oil for frying (NOT olive oil)

For the spices:
1 ½ teaspoons cumin
1 teaspoon salt
¼ – ½ teaspoon black pepper
1 teaspoon baking powder
½ teaspoon baking soda

Equipment:
Food processor

Directions:

*Starting a day in advance*
For the mixture: Place the dry chickpeas in a large bowl with the baking soda completely covered with water by a few inches. Let this sit for 24 hours and allow the chickpeas to soak up the water. You may hear light pops as the chickpeas soak and the water may get foamy and discolored. Change the water out once during the 24 hour period. Drain and rinse them well before grinding them into the falafel mixture.

The next day, begin grinding your falafel mixture in the food processor by placing a bit of both herbs at the bottom, then the chickpeas, onions, garlic and jalapenos. Grind until a fully combined and coarse mixture is left. Place the ground mixture into another large bowl and continue grinding all the ingredients together until you’re done. Stir the mixture together, then place a small amount of the coarse mixture into the food processor again to make it a very fine mixture (See video for reference). This mixture is ready to be frozen or made into falafel.

To freeze: Place 3 ½ cups of the mixture into freezer bags. The spice mixture is enough for this amount. To cook, let it defrost fully on the counter and come to slightly colder than room temperature. Add all the spices and mix, then follow the following steps.

To cook right away: Cool it in the fridge for about 30 minutes. Use about 2 tablespoons of dough and form into a ball very gently being sure not to squeeze it together. Heat your oil to medium high heat and test it by placing the bottom of a wooden spoon inside. If bubbles form around it, then its ready. Gently place each falafel into the oil – if it sticks to the bottom, use a clean metal spoon to carefully lift it up so it floats and fries evenly. Fry in batches until they become brown on the outside, remove from the oil and place on a paper towel lined plate.

These are best served fresh, with a warm pita bread, tahini salad and pickles. Enjoy and Sahtein!

Falafel

These crispy and fluffy chickpea fritters are completely irresistible.

Print Recipe Pin Recipe

Course Appetizer

Equipment

• Food processor

Ingredients

  

For the Falafel Mixture

• 4 cups dried chick peas
• 1 teaspoon baking soda
• 4-5 bunches parsley
• 2-3 bunches cilantro
• 10-12 cloves garlic
• 5 small onions or 2 medium/large size onions, peeled and quartered
• 1-2 jalapenos seeded and deveined (optional)
• Oil for frying NOT olive oil

For the spices:

• 1 ½ teaspoons cumin
• 1 teaspoon salt
• ¼ – ½ teaspoon black pepper
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Instructions

 

• *Starting a day in advance*
• For the mixture: Place the dry chickpeas in a large bowl with the baking soda completely covered with water by a few inches. Let this sit for 24 hours and allow the chickpeas to soak up the water. You may hear light pops as the chickpeas soak and the water may get foamy and discolored. Change the water out once during the 24 hour period. Drain and rinse them well before grinding them into the falafel mixture.
• The next day, begin grinding your falafel mixture in the food processor by placing a bit of both herbs at the bottom, then the chickpeas, onions, garlic and jalapenos. Grind until a fully combined and coarse mixture is left. Place the ground mixture into another large bowl and continue grinding all the ingredients together until you’re done. Stir the mixture together, then place a small amount of the coarse mixture into the food processor again to make it a very fine mixture (See video for reference). This mixture is ready to be frozen or made into falafel.
• To freeze: Place 3 ½ cups of the mixture into freezer bags. The spice mixture is enough for this amount. To cook, let it defrost fully on the counter and come to slightly colder than room temperature. Add all the spices and mix, then follow the following steps.
• To cook right away: Cool it in the fridge for about 30 minutes. Use about 2 tablespoons of dough and form into a ball very gently being sure not to squeeze it together. Heat your oil to medium high heat and test it by placing the bottom of a wooden spoon inside. If bubbles form around it, then its ready. Gently place each falafel into the oil – if it sticks to the bottom, use a clean metal spoon to carefully lift it up so it floats and fries evenly. Fry in batches until they become brown on the outside, remove from the oil and place on a paper towel lined plate.
• These are best served fresh, with a warm pita bread, tahini salad and pickles. Enjoy and Sahtein!

Keyword Falafel