The Best Falafel Recipe
By Gavin Pressman, The Chick Pea Collective
Why make your own falafel when you can so easily buy them?
Well they are so easy to make too and less salty then any you will buy!
My foodie son says he ‘can't go out for middle eastern food anymore as he gets the best here and he's been spoilt!’
So here’s the best recipe and why not try it?
1 cup dried or 2 cups already soaked
½ large onion roughly chopped (1 cup)
2 tbsp roughly chopped parsley
2 tbsp roughly chopped coriander
(can go bigger on both herbs as the greener the falafel the better in my opinion)
1 tsp baking powder
4-6 tbsp flour or milled hemp seeds 4 tbsp - makes gluten free and super nutritious!
Vegetable oil for frying but can brush all over with olive oil and bake!
Soak chickpeas overnight or defrost already soaked chickpeas in the morning.
In a processor throw all the ingredients except: flour and baking powder.
Process till blended but not a paste! Leave some texture for a good bite and crunch
Add baking powder and flour or hemp seeds. Add only enough flour that the dough forms a small ball and no longer sticks to your hand.
Put in a bowl and cover in the fridge for a few hours. If you do not have time for the fridge, the freezer will do the trick in half an hour or so.
Form the mixture into balls the size of a walnut and then using hot oil of 3 inches deep in the a pot or wok test one falafel. If it falls apart need to add more flour. Then place the falafel with space apart about 6 balls at once 3 mins on each side or until golden brown. Drain on a metal gridded tray.
Making ahead or too much mixture can freeze once balled before frying.