I love falafels. They would have to be one of my favourite foods when combined with the right condiments.
Soft but crispy, they are a little ball of goodness. I’ve created a recipe that uses them in this beautiful colourful salad, and will soon create a recipe that shows off my favourite way to have it in a wrap. Every time I go somewhere and I see falafels on the menu, I can’t help myself. The worse that could happen is that they are dry, but you can easily fix that with some extra sauce. That’s what you get with a pre-made mix or too much flour in the mix.
These are super moist and shouldn’t turn out dry. You can store these in the fridge for up to 2-3 days and reheat them if you wish before eating them. A great savoury snack to have in the fridge or a quick and easy lunch in a wrap or salad.
What’s your favourite way to have falafels?
- 1 cup of dried chickpeas (soaked in water overnight - 12 hours)*
- 1 onion, diced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 cup fresh coriander
- 4 cloves of garlic, minced
- 1/2 tsp baking powder
- Zest of one lemon
- About 15 mint leaves
- 2 tbsp gluten-free flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Frying oil
- Drain and rinse the chickpeas and add them to a food processor with an S blade and pulse a couple of times.
- Add in the rest of the falafel ingredients and blend until it forms a soft paste like consistency. You may need to stop a couple of times to scrape down the sides. If it's too dry, add in a couple of tablespoons of water and blend again. You should be able to pick it up and form a ball, and it should stick together. It's meant to be quite a wet, soft mixture. As long as it sticks together, they will be fine.
- Using a tablespoon, spoon out some mixture and form into a ball. You can make them more into a patty if you wish by pressing them down with your palm.
- Add oil to the frypan, just enough for the oil to cover around half the falafel. I didn't put how much oil as it depends on how shallow your frypan is.
- Put the pan on high and wait until the oil warms up. I usually just hover my hand over the top of the pan to see how hot it is. Once it's quite warm, add in a test falafel to see if it starts to sizzle and fry straight away. If it does, it's ready. If not, wait until it does. Once it's ready, reduce heat to medium-high.
- Add in as many balls into the pan as you can comfortably, and fry for about 30 seconds to a minute on either side. When flipping, be careful not to splash oil everywhere. Repeat until they are all done. The mix should make around 18-20 falafels.
- Serve however you like!
*The chickpeas should not come from a can. They should be dried and soaked as we don't cook them. When soaking, make sure you add plenty of water as they absorb quite a lot of it.
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