Learn How to Make Falafel. Who needs take out when you can make a delicious Falafel at home? Simple and flavorful!!
Today feels like it’s Thursday; not Wednesday. I guess I’m a little confused because Monday we were off so my whole schedule got messed up. As I mentioned in my last post my mom arrived safe and sound. For my mom, the journey here was close to a marathon. She was so happy when she saw her grandkids and the new grand grandkid that she said it was all worth it. Understandably she needs some days to recover but at least she’s here and we couldn’t be happier.
I told you I was planning on publishing this recipe a few days ago when I shared my flatbread recipe… so drumroll, please!! FALAFEL. YAY. I’ve been dying to share this with you for AGES!!.
Believe it or not, these are so easy to make that you can barely call it a recipe. Basically, you throw everything in the food processor, process, and it’s ready to cook. No fuss, no mess. This is the kind of recipe I ❤.
The traditional falafel is made with dry chickpeas that have to be soaked in water for many many hours. To save time I used canned chickpeas for my recipe. It’s a great shortcut because this way you can make this anytime you want. Believe me, once you try them you’ll want to make them very often.
You can make these Falafels put them in a Ziploc bag and freeze for later use. For a healthy version, you can also cook these in the oven. They don’t turn out as crispy as the fried version, but if you are watching your diet, this is a great option so you don’t feel limited. Not to mention that they are VEGAN so they are also wonderful for a meatless meal.
I love to have them ready in my refrigerator for an easy and quick lunch. I just put them inside of a flatbread with some greens, tomatoes, and yogurt sauce. Voila… lunch is served!!
- 1 (15 oz) can chickpeas, rinsed, drained and patted dry
- 1 tablespoon tahini paste
- 1/3 cup flat-leaf parsley leaves, stems removed
- 1/4 cup fresh cilantro leaves, stems removed
- 1 tablespoon fresh dill, stems removed
- 4 cloves garlic, minced
- 2 shallots, chopped
- 2 teaspoons finely grated lime rind
- 1/4 cup self-raising flour
- 1 1/2 teaspoon cumin, or more to taste
- 1/4 teaspoon salt (I used sea salt)
- 1/4 teaspoon cracked black pepper, or more to taste
- 1/2 cup sesame seeds
Place the chickpeas, tahini, parsley, cilantro, dill, garlic, shallots, lime rind, flour, cumin, salt, and black pepper in a food processor and process until just combined.
Roll tablespoons of the mixture into balls, flatten slightly and roll in the sesame seeds.
Fill half-full a medium, deep saucepan with oil and place over medium heat until the temperature reaches 320°F on a deep-frying thermometer. Cook the falafels, in batches, for 2–3 minutes or until crunchy and golden. Drain on paper towel.
Serve with flatbread, greens, tomatoes and yogurt sauce.