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Old 07-11-2019, 10:24 PM   #1
knitlove
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Default Falafel!

I really really want to make falafel I have had kind of abismal messes two times and one time ( the first time) it actually worked but I have no idea what I did differently.

Do you have a tried and true falafel recipe? I would love to see it.

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Old 07-12-2019, 08:56 AM   #2
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Default Re: Falafel!

Following because mine come from a packet I'd love a foolproof recipe though!
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Old 07-12-2019, 09:07 AM   #3
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Default Re: Falafel!

Quote:
Originally Posted by Vicki_T View Post
Following because mine come from a packet I'd love a foolproof recipe though!

I also just make it from a packet - the kind where you just add water and make the balls - but am willing to try from scratch IF it's not too much for me.
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Old 07-12-2019, 09:24 AM   #4
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Default Re: Falafel!

Another one here who has only made it from a mix. Love falafel, though!
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Old 07-12-2019, 09:52 AM   #5
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Default Re: Falafel!

All the mixes that I have seen have wheat flour in them Soni have only tried it from scratch useing my own flour blend.

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Old 07-15-2019, 07:16 AM   #6
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Default Re: Falafel!

Here's what I do:

8 oz dried chickpeas

1/2 bunch fresh cilantro
1/2 bunch fresh parsley
3-4 fresh scallions, in 1 inch pieces
2-3 cloves garlic. minced
1˝ tsp ground coriander
1 tsp ground cumin
2 tsp baking powder
1 tsp salt
pinch of cayenne pepper (or black pepper if you prefer)


Soak chickpeas in water for 18-24 hours. Drain well and put in the food processor with herbs and spices. Pulse, scraping down the sides as necessary, until beans are finely minced, almost a thick paste. They should hold together when pressed. If the mixture falls apart, process longer.

Remove from food pro and form into balls. I use a spring-loaded ice cream scoop to get consistent sized balls - about the size of a ping pong ball.

Heat about a quart of vegetable oil (or coconut) in a heavy pot on the stove to 325 degrees. Fry in batches for 5-8 minutes until deep golden brown.

If you don't fry much, it helps to play around with the pot on the stove at first. The temperature will fluctuate as you add food and you will probably have to adjust the burner. I heat the oil a little above 325 (340 or so on my stove) because it drops as soon as I add the falafel; you want to maintain that 325 while they are cooking. I also always do a test falafel or two - it can be difficult to determine if they are cooked through well from just the outside color, especially if your oil temp fluctuates a lot. Sacrificing one or two to quality control is important!
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Old 07-15-2019, 01:55 PM   #7
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Default Re: Falafel!

Thanks ViolaMum! Is it important to use dried rather than canned chickpeas?



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Last edited by Vicki_T; 07-15-2019 at 11:38 PM.
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Old 07-15-2019, 02:13 PM   #8
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Default Re: Falafel!

We have a gluten free falafel mix that's really good. Let me see if I can find it.

---------- Post added at 04:13 PM ---------- Previous post was at 04:12 PM ----------

It was a Trader Joe's mix that was wheat flour free iirc.
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Old 07-15-2019, 02:14 PM   #9
The Tickle Momster
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Default Re: Falafel!

I choose not to fry my falafel. Takes too long and I need to many with my crew. I dollop them onto stoneware baking sheets and bake. I can make about 18/sheet.
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Old 07-15-2019, 07:41 PM   #10
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Default Re: Falafel!

Quote:
Originally Posted by The Tickle Momster View Post
I choose not to fry my falafel. Takes too long and I need to many with my crew. I dollop them onto stoneware baking sheets and bake. I can make about 18/sheet.
How long do you bake them? how hot?

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Old 07-15-2019, 07:49 PM   #11
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Default Re: Falafel!

Made them tonight. 350* for about 20 minutes. They should be firm and crusty to the touch.

I have to quad the recipe to feed my troops. I'll see if I can find the link.

---------- Post added at 07:49 PM ---------- Previous post was at 07:47 PM ----------

Here it is. It's a crock pot recipe. I just adapted it for the oven.
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Old 07-16-2019, 08:13 AM   #12
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Default Re: Falafel!

Quote:
Originally Posted by Vicki_T View Post
Thanks ViolaMum! Is it important to use dried rather than canned chickpeas?



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YES!! I made them for years with canned beans, because, well, that's what all the recipes said to do. But they NEVER , EVER tasted like the falafel stands. Or our favorite Middle Eastern restaurant. The texture was always off. I usually baked them, tried frying once or twice and they just fell apart. So I gave up.

Then I taught a Cooking Around the World class at our homeschool co-op a couple of years ago. As I was doing my research, I found a couple of ethnic cookbooks that used dried beans in falafel. I tried it out and the difference was astounding. It was one of those "Eureka!" moments for me.

I've never tried baking them, but that's certainly a possibility. In that case I think I'd make patties as opposed to golf balls. I so seldom fry anything that I usually splurge on the calories and just make them authentic. Get a big enough pot and you can fry a lot at once. They don't have to be hot when served.
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Old 07-16-2019, 01:58 PM   #13
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Default Re: Falafel!

I've made this one, which I can't eat anymore:
https://www.ayearofslowcooking.com/2...el-recipe.html

I absolutely love falafel!
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Old 07-16-2019, 03:22 PM   #14
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Default Re: Falafel!

Quote:
Originally Posted by ViolaMum View Post
YES!! I made them for years with canned beans, because, well, that's what all the recipes said to do. But they NEVER , EVER tasted like the falafel stands. Or our favorite Middle Eastern restaurant. The texture was always off. I usually baked them, tried frying once or twice and they just fell apart. So I gave up.

Then I taught a Cooking Around the World class at our homeschool co-op a couple of years ago. As I was doing my research, I found a couple of ethnic cookbooks that used dried beans in falafel. I tried it out and the difference was astounding. It was one of those "Eureka!" moments for me.

I've never tried baking them, but that's certainly a possibility. In that case I think I'd make patties as opposed to golf balls. I so seldom fry anything that I usually splurge on the calories and just make them authentic. Get a big enough pot and you can fry a lot at once. They don't have to be hot when served.
This is really e to know. I am excited to try it with soaked but not canned beans.

Quote:
Originally Posted by bananacake View Post
I've made this one, which I can't eat anymore:
https://www.ayearofslowcooking.com/2...el-recipe.html

I absolutely love falafel!
What allcant you eat in it the wheat? Can you do the egg?

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Old 07-16-2019, 06:07 PM   #15
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Default Re: Falafel!

If it's the egg, I'd try it without and bake them in the oven. There's no egg in traditional falafel. It's the slow-cooking that could require it as a binder, but then again, there are plenty of egg subs out there that might work, too. A whole egg would add fat and soften the texture of the falafel while adding some rise and binding. Baking powder might be enough.

(But really, BK you should fry them. Falafel is meant to be fried. It's just not the same. It's like baked donuts vs Kane's. No comparison. Seriously, let me know sometime and i'll make them for you!)
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