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.
- 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)
- 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.