Falafel

Falafel

PREP TIME: 45 minutes

COOKING TIME: 3 minutes

PREP TIME: 45 minutes

COOKING TIME: 3 minutes

Ingredients

Ingredients

 

  • 1 15-ounce can chickpeas (rinsed, drained and patted dry)
  • 1/3 cup chopped fresh parsley
  • 4 cloves garlic, minced
  • 2 medium shallots (minced)
  • 2 tbsp raw sesame seeds
  • 1 1/2 tsp cumin 
  • 1/4 tsp each sea salt and black pepper 
  • 1 healthy pinch each cardamom and coriander (optional)
  • 3-4 tbsp all-purpose flour
  • 3-4 tbsp avocado oil for cooking (or sub any neutral oil with a high smoke point)
  • Panko bread crumbs for coating (optional)
  • Garlic Dill Sauce (for serving)

 

Directions

Procedure

 

1.      Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined.

2.     Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands.

3.      Taste and adjust seasonings as needed.

4.      Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.

5.      Once chilled, scoop out rounded Tablespoon amounts and gently form into 11-12 small discs.

6.      Optional: Sprinkle on panko bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier crust but is optional.

7.      Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp. Swirl to coat.

8.      Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.

9.      Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.

10.   Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.

11.   Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.

Chefs note:

Sahteen