Have you always wanted to try making your own falafel? Do it! With this straight-forward recipe, you can skip the take out call and DIY your own Mediterranean feast!
- 1 lb dried chickpeas ((soaked in water overnight then drained and rinsed))
- 1/3 cup chopped parsley
- 3 cloves garlic
- 1/2 large onion
- 2 tbsp. all purpose flour ((more as needed))
- 1.5 tbsp. Urban Accents Marrakesh Za'atar
- 1.5 tbsp. Urban Accents Kashmir Garam Masala
- 2 tsp. kosher salt
- 1 tsp ground black pepper
- vegetable oil for frying
- 15 min
- 25 min
- Ready in:
- 40 min
- Add all ingredients (except frying oil) to food processor and pulse until the mixture is a crumbly, mealy texture. It should be soft enough to hold together, but stop processing before it becomes gummy or mushy. Remove mixture to a bowl, cover, and refrigerate for 1-3 hours. This will help your falafel hold together while frying.
- When ready to cook, pour oil into a cast iron skillet or dutch oven until it's 1.5-2 inches deep. Heat over medium heat to between 350 and 375 degrees. This will take a few minutes, but do not let oil overheat. Oil should sizzle a bit when you dash a few drops of water in, but not pop loudly and spatter everywhere. The easiest way to keep your oil temperature consistent is to use a candy or frying thermometer. If your falafel brown too quickly, turn the oil down. If your falafel do not bubble and sizzle while cooking, turn your oil up.
- Use a small, 1-2 ounce disher or ice cream scoop to scoop falafel mixture. Pack it loosely in, and dish it out directly into the hot oil. You can also scoop out mixture in 1 tablespoon increments and roll into balls or patties with wet hands. Carefully place falafel into hot oil and fry on each side until crispy and golden brown. Remove to a paper towel lined plate and allow to cool a bit before devouring.
- Serve as an appetizer, sandwich stuffing, or part of a beautiful Mediterranean spread including Jerusalem Salad, tabouli, rice, stuffed grape leaves, pita bread, baba ganoush, etc.