Falafel is a deep fried ball or patty made from chickpeas, fava beans, or a mixture of both. It originated from Egypt before spreading to the Middle East. It became a popular street food there, then spread worldwide because of its versatility, and is now very popular as a substitute for other unhealthy street and fast food. Mine is easy to make, delicious, and baked not deep fried.
2 cups dried chickpeas (will swell to about 6 cups)
1 onion, chopped
¼ cup fresh parsley leaves, chopped
4 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp salt
2 tsp baking powder
2 tsp lemon juice
4 Tbsp whole wheat flour (maybe more)
¼ tsp cayenne pepper (optional)
Sort, wash, and soak dried chickpeas for 24 hrs, changing water every 8 hrs. Preheat oven to 375 degrees F. Line baking sheet with parchment paper, grease or spray with oil, and set aside. Place 3 cups chickpeas, onion, parsley, garlic, cumin, coriander, salt, lemon juice, and cayenne in a food processor and pulse until well blended. Transfer mixture to a large bowl and pulse the rest of the chickpeas then mix into other chickpea mixture. Stir in flour and baking powder. Shape some of the mixture into a ball to check if it stays together; if not, add more flour. When at the right consistency, shape into balls and flatten to ½ inch thickness. Place patties onto baking sheet and bake for 30 mins or until lightly browned, turning halfway through. Delicious served with tahini sauce, pita bread, tomatoes, lettuce, cucumbers, and other salad ingredients.
¼ cup tahini (sesame paste)
1 clove garlic, pressed
½ tsp salt or to taste
2 Tbsp water or enough to make into a thick paste
Combine ingredients in a bowl until smooth.