I don’t know what it is about falafel, but I love it so much. It’s delicious, easy to make and very inexpensive. I know some people use dried beans that they soak overnight, but I use canned and always have wonderful results. Maybe one of these days I’ll use dried beans…
The first few times I made these they didn’t turn out. The taste was fine, but they never cooked correctly, they were burnt on the outside and goopy on the inside. My issue? The amount of oil I was using to fry them, I wasn’t using enough. Once I increased the amount of oil from trying to fry them in a skillet with just enough oil to go up the ball partway to using a heavy bottom pot with enough to be able to drop them in the results were exactly as they should be. Nice and crispy on the outside and soft (not goopy and uncooked) on the inside.
For the Recipe:
1 can garbanzo beans, rinsed and drained
2 tbsp. onion, chopped
2 garlic cloves, peeled
1/4 c. cilantro, chopped
1 tbsp. parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1/2 tsp. cayenne, adjust to suit your taste
1/4 tsp. cardamom powder
2 tsp. lemon juice
2 tbsp. flour
Oil for frying, I use grapeseed
Put all ingredients, except the flour and oil, into a food processor. Pulse a few times to get the ingredients mixed together just a bit, then add 1 tbsp. of the flour, pulse until the mixture looks like course meal. You do not want it to be too moist or it won’t keep together when you form the balls/patties, add more flour to get it to a consistency you can work with. Try not to over mix or you will end up with hummus!! Once you have enough flour, let the mixture rest in the refrigerator for 30 minutes. Heat the oil. In order for them to be cooked properly on the inside the oil cannot be too hot or you will burn the outside and leave the inside uncooked. They will need to fry for about 5-6 minutes and end up a deep golden brown. Adjust the heat as you cook to make sure you get a nice result.
The falafel can then be used in a pita, on a salad or as is with some nice saffron rice.
Today I used mine on a salad. So delicious topped with some raita or a nice cilantro dressing.