Falafels as tortilla or sandwich filling, salad or grains addition...there is no mistake!
I wanted to make homemade falafels for such a long time now, but I was always repulsed by the fact that I needed to deep fry them.
I tried them baked and fried and can say without a doubt that the original depp fried recipe is a bomb, especially if you serve them straight away, while the crust is crunchy and the inside soft and moist.
When frying the falafels, you need to use raw, soaked chickpeas, while for the baked one you use pre-cooked chickpeas.
The preparation is actually quite simple, you need just a few ingredients, and you can serve the vegeterian balls as additions to pasta, grains, salads, sandwich or tortilla fillings, or simply served as finger food with a side of yogurt and dill dip and sweet potato fried from the oven- the best thing ever!
- 250 g raw chickpeas
- 1 onion
- 3-4 cloves of garlic
- about 30 g fresh parsley (1 cup of parsley, without a stalk)
- 1 tsp Himalayan salt
- pepper up to taste
- 2 tbsp lemon juice
- 1/4 tsp cayenne pepper
- 1 ground cumin
- 1/2tsp baking sode (you can also use a tsp of baking powder)
- 3-4 tbsp flour, as needed
The chickpeas need to be soaked before using, so after weighing them, cover the with water and leave to soak overnight.
The next day, drain and rinse them, place them in your food processor along with the chopped onion, garlic, parsley, salt, pepper and the other seasonings.
Pulse to get an even grainy textuture, you don't want to get a mash of all the ingredients.
Pour in the lemon juice, flour and baking powder/soda and pulse again shortly to unify the ingredients.
The mixture should be grainy, wet, but easy to scoop into a ball with your hands. Do not go overboard with adding the flour.
Leave the mixture before scooping it into balls into the fridge for about 15-20 minutes to set.
Make small equal balls with your hands and prepare the sunflower oil for deep frying.
I used a small pot, filled it with sunflower oil and once it was ready, I placed 3 balls at a time and fried them until golden, for a little more than a minute.
The falafels will roll in the pot on their own, but you can also use a spoon a few times as well to see "how are they doing".
Once done, transfer them onto a plate lined with paper towels, so that all the extra grease gets absorbed by it.
The falafels are best when served straight away, while still warm and crispy, but you can also serve them the next day.
I like them most combined with baked sweet potato fries and a yogurt/dill dressing rolled with some veggies in a tortilla.