No-fail Chickpea Falafel
After many failed attempts, much falafel research and tips from a friend who's a professional chef, I finally figured out how to cook it without a causing a falafel disaster!
The most important points:
1) Don't use canned or cooked beans; use only dry, uncooked beans that are soaked over night.
2) Also, it's best not to use very old beans, as it makes falafel turn out dry.
3) If it doesn't come out right the first time, don't give up! Once you get it right, you'll be addicted ;)
P.S. Pita bread recipe here if you need one: https://cookpad.wasmer.app/us/recipes/282551-perfect-pita-bread
No-fail Chickpea Falafel
After many failed attempts, much falafel research and tips from a friend who's a professional chef, I finally figured out how to cook it without a causing a falafel disaster!
The most important points:
1) Don't use canned or cooked beans; use only dry, uncooked beans that are soaked over night.
2) Also, it's best not to use very old beans, as it makes falafel turn out dry.
3) If it doesn't come out right the first time, don't give up! Once you get it right, you'll be addicted ;)
P.S. Pita bread recipe here if you need one: https://cookpad.wasmer.app/us/recipes/282551-perfect-pita-bread
Open in Cookpad AppSteps
- 1
Rinse and soak chick peas over night. After soaking, drain VERY well.
- 2
Get your stuff ready: mix up spices and chop onion, garlic and herbs.
- 3
Combine chickpeas with all ingredients in a bowl (except frying oil of course).
- 4
Using a food processor, blend the mixture in small batches. I found doing it small batches helps keep the mixture evenly ground.
- 5
Grind into a rough meal, but be careful not to turn it into a paste. It should be some what coarse like big grains of sands ;) Cover and let chill in refrigerator for an hour or two if time allows.
- 6
The mixture should hold together enough to form round balls using your hands, though it might be slightly loose. If it doesn't stick together at all, mix in a little more flour until it does. Form 7-8 falafel balls. If possible, wrap and refrigerate for 1-2 hours.
- 7
Pour in about 1.5 in/3 cm oil in a frying pan or pot. Heat on medium until hot enough to fry (about 325°F/170°C).
- 8
Test one falafel to make sure it doesn't fall apart by setting it in center of hot oil. It might be loose at first but hold together a few seconds after frying. If it starts to really disintegrate, you may need to blend the mixture into a finer texture. If that doesn't work, add more flour.
- 9
The first side should be brown after 2-3 minutes (if it browns faster, turn the heat down on the oil slightly.
- 10
If all goes well, you can start frying the rest of the falafel! Again, 2-3 minutes on the first side, then GENTLY turn over and fry other side for another 2-3 minutes.
- 11
Fry another 2-3 minutes on the next side.
- 12
Remove from oil. Let excess oil drain and give a couple minutes to cool.
- 13
Insides will look like this!
- 14
Pile up and serve in pita bread, tzaziki sauce, tomatoes, shredded cabbage, etc. In the unlikely event of leftovers, reheat in a hot oven for 10 minutes or so :)
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