Description
Dive into this easy, healthy, and versatile falafel recipe that’s perfect for lunches, whether enjoyed hot or cold. Rooted in the wisdom of Ayurveda, this recipe emphasises the importance of using fresh herbs and natural ingredients over preprocessed, premade options. Each bite is a nourishing delight, packed with flavour and the healing properties of herbs like parsley and coriander. Say goodbye to store-bought falafel and embrace the goodness of homemade – your body and taste buds will thank you!
Baked Falafel Option: If you prefer, you can bake the falafel patties in a 350 degree F heated oven for about 15-20 minutes, turning them over midway through. Use a lightly oiled sheet pan, and you might like to give the patties a quick brush of extra virgin olive oil before baking.
Ingredients
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- ½ tsp baking soda
- 1 cup fresh parsley leaves, stems removed
- ¾ cup fresh coriander leaves, stems removed
- ½ cup fresh dill, stems removed
- 1 small onion, quartered
- 7–8 garlic cloves, peeled
- Salt to taste
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper, optional
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Oil for frying
Instructions
- Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight. When ready, drain the chickpeas completely and pat them dry.
- Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined.
- Transfer the mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
- Just before frying, add the baking powder and sesame seeds to the falafel mixture and mix well.
- Scoop tablespoonfuls of the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties.
- Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place the fried falafel patties in a colander or plate lined with paper towels to drain.
- Serve falafel hot next to other small plates; or assemble the falafel patties in wraps/pita bread with tahini or hummus, lettuce, tomato and cucumbers.
