This recipe was originally posted August 19, 2009. Now I’m giving it a facelift and reposting it.
Falafels are a favorite around here. From the first time I made them in 2009, they’re always high on the list of recipes people request that I make them.
Falafels take a bit of time, simply because of the soaking of the chickpeas overnight. You want to make sure you use dried chickpeas for this recipe because the texture of canned chickpeas won’t be the same. Once you’ve got everything mixed up you’ll also want to let it sit in the fridge for the two hours, as instructed.
Now I know some people will ask about whether you can get away with not deep-frying these. To be perfectly honest, I don’t know. I haven’t tried baking them. I know that frying them works and for the occasional treat I would say go for it.
I’ve served the falafels with tahina and hummus but we really enjoy them with a tamarind chutney because we like the little kick of spiciness. I’ve included the recipe for Tahina Sauce below, even though it’s not really one of our go-to sauces for falafels and I’m pretty sure Levi hates it when I make it. He will eat halvah like it’s going out of style but anything else that has a distinctive tahina flavor he’s not too keen on.
- 1 lb dry garbanzo beans (chick peas)
- 1 onion, quartered
- 1 potato, peeled and quartered
- 4 cloves of garlic, minced
- ½ cup cilantro leaves, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon ground pepper
- ½ teaspoon cayenne pepper
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chickpea flour
- 2 teaspoons baking soda
- 2 cups canola oil, for frying
- Rinse the chick peas in cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, rinse again.
- Process soaked beans in batches in food processor until finely ground into a coarse meal. Transfer to a large bowl.
- Process garlic, onion, and potato in food processor until chopped finely.
- Add cilantro, coriander, cumin, salt, pepper, and cayenne. Process on low to blend thoroughly. Add to the ground chickpeas and stir to combine.
- Add lemon juice and olive oil and stir. Cover and refrigerate for 2 hours.
- Once the mixture sits for 2 hours, stir the baking soda and chickpea flour into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1½ inch balls.
- Pour the canola oil into a wok or deep pan to about 2 inches deep. Heat over medium-high heat.
- Cook falafel balls in batches, turning so all sides are evenly browned, about 5 minutes. Remove from oil and drain on paper towels.
- 1 clove garlic, crushed
- 1/2 lemon, juiced
- 1/4 cup tahina
- Salt, to taste
- 1-2 tablespoons of room temp water
Whisk together, adding more water if needed until it is a drizzling consistency. Drizzle over falafel or use in falafel sandwiches.
One last tip!
Just for fun you get to still see some of the old photos I took way back in 2009. I kept them here for a reason. I wanted you to see the texture difference between these ones and the updated photo. You can play around with the texture of your falafel by grinding your chickpeas longer. In fact, the more ground the chickpeas are the easier the mixture may be to work with.