Easy Falafel Recipe

Who would say no to meat-free Monday if there’s falafel on the menu? I know I wouldn’t!

This recipe is very easy and quick when you have soaked the chickpeas. I like my falafels to be crispy on the outside and kind of solid on the inside – I don’t like them too soft and wet. The secret here is to blend the mass enough to let it bind instead of adding eggs and lots of fluids. Also, it is vital to heat the oil properly. About 175 C is the right temperature, and I give mine around 4 minutes, or until golden on the outside. Test the first ones you make to see if you have the right texture.

TIP: Wondering what to do with the frying oil afterward? The oil can be reused to fry at another point. Maybe you need to strain it to get rid of the crumbles from the falafels. Keep it in a clean jar and it’s good to again. But if you want to get rid of it, DON’T pour it directly in the trash, drain, or toilet. Wait until it cools down and pour it into, for example, a milk carton or freezing bag. Tie a good tight knot and throw it away.

Easy Falafel Recipe

Total time 30 minutes, Serves 30 pieces

(you’ll need 12 hours to soak the chickpeas)

Ingredients Preparation
500 g chickpeas

1 big onion

2 handfuls parsley

4-6 cloves of garlic

2 teaspoon cumin

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon cayenne

1 teaspoon paprika

1 teaspoon cardamom

3 teaspoons salt

1 teaspoon pepper

1,5 teaspoon baking soda

1 liter taste-neutral frying oil (I used rapeseed oil)

 

  1. Soak your chickpeas in a lot of cold water for 10-12 hours. Give them a proper wash afterward. Drain.
  2. Put all ingredients in a food processor and blend until the mass is smooth and binds. Don’t worry if there are a few bigger pieces of chickpeas. The important thing is that it binds.
  3. Shape the falafels with a spoon and your hand. Dipping the spoon in cold water can make it easier.
  4. Fry them in the hot oil. If you don’t have the equipment to measure the temperature, make a test with a small amount of falafel mass. If the oil reacts with loads of bubbles and it floats the temperature is ok. It if is too hot, the mass will turn dark too quickly and you’ll end up with an undercooked falafel on the inside.
  5. Serve with a loaf of nice pita bread, salad, tomatoes, cucumber, onion, and a good dressing.

 

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