Family Falafels for Freezing – the classic Middle Eastern Recipe!

PREP TIME: 15 minutes

COOK TIME: 15 minutes

TOTAL TIME: 30 minutes of actual hands on cooking with up to 24 hours of standing time.

Ingredients

  • 1 1/2 cups dry chickpeas
  • 1/2 cup chopped white onion
  • 5-7 medium cloves garlic
  • 1 – 1 1/2 tsp sea salt (plus more to taste)
  • 1 tsp black pepper
  • 2-3 tsp ground cumin
  • 1 pinch ground cardamom
  • 1 tsp ground coriander
  • 1 pinch cayenne pepper (optional)
  • 1/2 cup chopped fresh herbs (I usually have parsley, corriander and basil) OR
  • 2 TBSP dried herbs
  • Up to 1/2 C pea flour or gluten free flour
  • 2 C cooking oil (I prefer rice bran or canolla oil)

Instructions

  • Rinse (uncooked) chickpeas. Put into a bowl and pour boiling water over them. Allow to soak for a minimum of 90 minutes, but they are better if soaked overnight. Drain well in a sieve before using
  • Put chickpeas in food processor and add all ingredients except the pea flour and oil. Mix to combine thoroughly, scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You’re looking for a near paste with only very small bits of chickpeas and herbs.
  • Refrigerate for a minimum of 30 minutes and up to 12 hours in a sealed container (otherwise you will have a strongly garlic smelling fridge)
  • Remove from refrigerator and scoop out 1 1/2 Tbsp amounts and try to form into a smooth ball. If this is crumbling at all add 1/4 C chickpea flour and mix, then try the ball making again. If this still crumbles repeat this adding 1 TBSP of flour each time.
  • Once your falafels are formed (approx 24 from this recipe), heat oil in a moderate sized pot over a moderate heat. There should be a consistent sizzle when you drop the falafel into the pot. Cook for 3-5 minutes until dark golden. Drain on a paper towel on a rack.. Continue until all falafel are cooked. Adjust heat as needed if they’re browning too quickly, or aren’t cooking quickly enough.
  • To freeze, fry falafel and let cool. Then add to a freezer safe container and freeze up to 1 month. Reheat in a an oven or microwave.

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