Hello ladies. I wanted to share with you the homemade falafel recipe I made at home. I hope you'll like it. Falafel holds a special place in my heart. It remains one of my all time favorite culinary pleasures. Its flavor, harmonized with aromatic herbs, enriched with protein and crowned with its plant-based content, truly makes falafel delicious. Whenever they are on the menu, rest assured I am the excited pioneer placing an order.
The days when I viewed making falafel as a complex task are now behind me. I used to think of it as something that required a kind of kitchen magic. Recently, I set aside my doubts and dared to make it at home. With a pleasant surprise my assumptions couldn't have been more misleading. Aside from a bit of planning and pulling out the food processor, making homemade falafel turned out to be much simpler than I had imagined.
1 cup dried chickpeas
1 white onion
3 cloves of garlic
1 cup parsley
2 teaspoons baking powder
1/2 cup chickpea flour
1 teaspoon cumin
1 teaspoon coriander
Sea salt
Black pepper
3 tablespoons vegetable oil
Place the dried chickpeas in a bowl filled with cold water a day before.
Drain the soaked chickpeas carefully to remove excess water. Then, blend them in a food processor with chopped garlic, onion and pasley until a coarse mixture forms.
Transfer the mixture into a large bowl. Add chickpea flour, baking powder, salt, black pepper, spices. Mix these ingredients thoroughly.
Allow the mixture to rest in the refrigerator for about 30 min. This allows the flour to absorb any excess moisture in the mixture.
Shape the mixture into patties. If they seem a bit fragile, gently strengthen them by sprinkling a little chickpea flour on them. Place the patties on a greased baking sheet and bake in a preheated oven.
When the bottoms turn a light golden color, gently flip the patties to fry the other side. If you find it challenging to flip them or if they stick, you can give them a quick turn in the oven once a nice crust has formed to aid in flipping.
Enjoy!
