Falafel

Falafel Recipe Ingredients

14 oz Dried Chick Peas
1/2 cup Italian Parsley
1 small onion
3 cloves Garlic
2 Tb Cumin
1/2 tsp Coriander Seed
3 tsp Salt
2 Tb Flour

Favorite vegetable oil except for peanut or olive.  I use Grape seed oil most often.

Ingredient Explanation:  I have tried all different brands and kinds of chickpeas and all work in this recipe but hands down the best ever were the dried organic chickpeas from the Health Food Store in town.  They are smaller than any chickpea I have ever seen but there is something special about them.  The falafel is fluffier and lighter than the others. 

Italian parsley is the flat leaf parsley, not the curly variety that graced every plate in the 80's

Fresh coriander seed that you crush (mortar and pestle or other type of grinder) is best but if you only have ground then use 3/4 teaspoon.

Directions

The night before:


1. Rinse chick peas and check for rocks and debris to remove.  Put into a bowl and cover with boiling water to let soak over night.    They are fine on the counter.


1 hour before you want to eat:

2. Drain and rinse chick peas and put entire amount into a food processor.

3. Rough chop onions, parsley and garlic and put into food processor too.  Add baking soda, cumin, crushed coriander seeds and salt and turn on until smooth.  Periodically stopping to scrape down the sides.



4. Remove to a bowl and add flour and manually stir in.   (you know...with a spoon!)   Let the mixture sit for 15 minutes. 



5. In that time fill a heavy skillet. (I use a 10 inch cast iron pan) with a 1/2 inch of oil and turn onto medium.  (I throw a little tester falafel in to test that the oil is hot enough.) 

6. Once oil is hot, make patties that are formed but loosely and put them into the oil.  Let cook 4-5 minutes then flip.

7. 4-5 minutes on the other side then remove with a slotted spoon or spatula to a paper towel lined plate to drain. 



8.  You can eat them right then or wait and heat them in the oven at 350 degrees until ready.  The reheat great up three days after making. 

Now What:

Serve in a pita pocket with some lettuce and tahini dressing.

One way to introduce kids to the world of falafel is to dress it like a burger with ketchup and mustard. It's one of Max's favorite that way!

I love to use the leftovers in the very delicious Falafel Salad.