Falafel patties made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt. It is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread. “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are laid over a bed of salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze (assortment of appetizers).
- 1/2 cup dried chickpeas beans
- 1/4 cup chopped fresh parsley
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt and black pepper to taste
- ¼ teaspoon baking soda
- 1 teaspoon lemon juice
- 2 tablespoons all purpose flour
- Pour the chickpeas into a large bowl and cover them with water. Let them soak overnight. They will double in size as they soak
- Drain the beans from the water.
- Transfer the beans along with the rest of the ingredients except flour to a food processor. Pulse the mixture until it breaks down. don’t over process, you don’t want it turning into hummus!
- Transfer the falafel mixture to a bowl, add the 2 tablespoons of flour. Stir to combine. Try to form patties (or balls) with the mixture. If the mixture doesn’t hold it’s shape, add the more 1- 2 tablespoons of flour and stir to combine. Allow the mixture to sit for 10 minutes before forming patties or balls.
- Add oil in a nonstick skillet over medium heat. When the oil is warm, place 4-6 patties into the oil at a time. Let the falafel cook for 3-4 minutes each side.