Easy Falafel Recipe
This easy homemade falafel recipe is flavorful and super quick to make. I have come to this recipe after so many trials and I love how it turned out and love it so much. It is a great healthy fresh meal suitable for vegetarians and non vegetarians. My husband loves falafels and he gets excited whenever I make this.
I have always been a big lover of homemade food made from scratch. I have tried many Falafel from restaurants and I am occasionally disappointed with the taste as I fill it is kinda of a fast food made to feed the masses therefore loosing its authenticity.
I soaked the chickpeas for 6 hrs as I don’t like using tinned beans just to keep it real. I do get the satisfaction from making food from scratch. All ingredients have to be fresh with no preservative or additives made from natural ingredients to provide the authentic taste that every single ingredient has. I have the rule If I can’t make it I can’t eat it. As simple as that. I like simple easy meals and hope you will enjoy making this one.
What is in this recipe
Salt and pepper
Secret ingredient :
1 Cube Organic Vegetable stock
Now, I did add the stock for an additional kick of flavour. It gives the Falafel a silky delicious taste that is so irresistible you will keep wanting more.
After mixing all the ingredients together in a Food Processor you want this grainy kind of texture. As we know texture and appearance is important to the enjoyment and acceptability of food and this texture is one of my favourite. It is grainy to look at but supper soft to make into desirable shapes and definitely easy for digestion as it is super clean food.
The authentic way is to deep fry ball shaped falafel. But I did not want to deep fry so I pan fried meaning I used a bit of less oil. That being said It also means I had to shape the falafel a bit flat rather than ball shaped. You will see what I mean in the serving. They still cook well and doesn’t change the taste just means they cook a bit faster. I love it.
Here is the recipe:
3 Cups of Chickpeas
1 Cup of Fresh Parsley
1 Cup of Fresh Coriander
3-4 Bulbs of Garlic
2 medium sized Shallots
I/2 Tsp of Cumin Powder
2 Tbsp Olive oil
1/4 Tsp Black Pepper
Pulse all the ingredients in a food processor until a desired texture is reached. Heat oil in a Sauce Pan and form shapes accordingly. If you are deep frying ball shapes are preferable otherwise feel free to form desirable shapes. Fry for 3-4 minutes on each side and serve with a tomato and cucumber salad a Creamy Yogurt Sauce or Hummus. I think both the dips are delicious. You can keep these in the fridge for the next day or two without any problems. Great for lunch boxes, dinner or snack. I will post both sauce recipes soon.
I hope you will enjoy making this recipe as I do and enjoy. As always any feedback is greatly appreciated for me and readers.