Sunday, 16 September 2012


This was my second attempt at making falafel. I tried a baked version but they taste much better when pan fried. Deep fried may be even tastier, but this lower fat version is good. It takes minimal time in the kitchen to make falafel, but there are several hours between steps and the process cannot be rushed. Makes about 25-30 small falafel patties.

Step 1:

Soak 1 cup dried chickpeas in water overnight or for at least 6-8 hours. It is fine if you soak them longer (24 hours)

Step 2:

Drain chickpeas and add to a food processor with

1 medium onion cut in chunks
4 cloves garlic
1/4 cup fresh cilantro
1/4 cup fresh parsley (or increase cilantro instead)
1 tsp ground cumin
1 tsp salt
1/4 tsp baking soda
hot pepper flakes or cayenne if desired
2 tbsp flour if needed to bind ingredients together (I never add flour)

Process ingredients until almost smooth. (2-3 minutes) You may have to scrape the sides of the bowl a couple of times.

Step 3:

Cover and refrigerate in a bowl for several hours or for up to a day.

Step 4:

Add oil to the bottom of a heavy frying pan. I used 3 tablespoons of olive oil.

Use 1 tablespoons of above mixture to make each falafel patty. I flattened them for pan frying but they could be shaped in the traditional round size if you deep fry them. Heat pan until hot and cook falafel until browned and crisp, turning once.

Serve in a pita with cucumber, tomato and sauce or with a salad and dressing. Tahini sauce is a traditional choice but tzatziki sauce is also tasty.

Tahini sauce:

Blend in food processor or blender-
  • 1/2 cup tahini (sesame seed paste)
  • 3 gloves garlic, crushed
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon parsley, finely chopped (optional)
  • hot water to get smooth consistency

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