For a long time now I’ve had a dream. A dream of making homemade falafel. And now I finally decided to realize that dream. Times four!
That’s right, I made four different kinds of falafel and bought a fifth kind in the store.
I have two different recipes for falafel coming up. The winning falafel will be revealed in this post. Then, in the other post, I reveal the “super easy and kind of cheating – falafel”
Even though the result wasn’t quite as excellent – the time saved was definitely enough for me to decided I’m going to work on improving that recipe very soon. And I’ll totally let you follow the up and coming falafel journey.
The five versions of falafel I made were: dried chickpeas vs canned chickpeas, oven baked vs pan-fried, and store bought.
Here is a PDF version for you to print!
Ingredients for 15 Falafels:
2,5 dl/1 cup dried chickpeas
1 big cup fresh parsley
Half a hand of fresh coriander
Half an onion
5 cloves of garlic
2 tsp ground cumin
1 tbsp lemon juice
2 tsp salt
1 tsp pepper
¼ tsp baking soda
1¼ tbsp flour
Now, you should really have had your chickpeas soaking in cold water since yesterday. If you didn’t do that, check out the easy recipe, that will get you falafel’d tonight!
But let’s say this is yesterday. Go find a container twice the size of your chickpeas. Cover the chickpeas with cold water and leave a good amount of ekstra water for the chickpeas to soak in. Minimum of 5 cm or a couple of inches. Store the chickpeas dry and at room temperature for at least 12 hours and at best for 24 hours.
Foodprossesing-time is up next:
1. Chop up the onion in the foodprocesser first.
2. Add all the remaining ingredients in the foodprocessor with the onions.
3. Process it!
3b. Scrape down the sides after a little processing and continue
4. Stop processing before it turns into porridge. You want to be able to see that it is chopped into teeny tiny pieces. It has to be just sticky enough, that it can hold a round shape without falling apart.
Refrigerate the dough for two hours in wrap before cooking. If you are in a pickle, I would try skipping this step.
Methods for cooking falafel
I tried cooking these 2 different ways.
In the oven: For 25 minutes at 200° Celsius or 400° F. Remember to flip the falafels halfway. That way, they will kind of form a crust.
In a skillet: Get the skillet to medium high heat and add a lot of oil, one inch easily. That will only take 7 minutes. Remember to turn the falafels often. If you are smart, you fry the sides as well.
And now, what is to prefer? Well, that all depends. If you really want to cut some fat, the oven is the way to go. But then again, I’m really doubting how much oil the falafel absorbs. I’ll do the math for you one day.
If you, as my husband and my friend unanimously agreed on, love the crust, then I beg you, fry them! Or even better. Get some oil in a pot and deep fry them. That will make this recipe absolutely perfect.
Then serve them up in some pita bread, with my favorite dressing: Tzaziki! And make a nice salad with bellpeppers, cherrytomatoes and salad. Now my guests were happy and I’m sure yours will be too. If not, go make a hummus and that will complete the whole meal.
IN ADDITION! Now that I’ve tried cooking in a pot of oil, you should know three things! 1. Let the oil get to 170°C /350°F before cooking. If the oil is not hot enough, the balls will dry totally out before being cooked. 2. Keep a lid nearby in case of a stovetop fire! 3. Deep Fried Falafels are delicious and look amazing!