Falafel are crunchy chickpea nuggets from Lebanon that can be baked or fried. | ||
Yield | 15-20 falafel | |
Time | 1½ hours (plus chickpea soaking*) | |
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Ingredients |
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Directions | Drain the soaked, uncooked chickpeas, then place in food processor and pulse just until they form a loose paste.
Add everything up to cayenne and pulse a few times until well mixed. Transfer to bowl and stir in chickpea flour and baking powder. Squeeze a bit of the mixture with your fingers – if it sticks together, go on to the next step. But if it’s too wet to stick together, add more chickpea flour, a few T at a time, until it does. Refrigerate for an hour, then decide whether you want to bake the falafel or fry (I always bake them). Baked falafel
Fried falafel
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Notes | * You’ll end up with 2 cups soaked, raw chickpeas. Note that you can’t use canned chickpeas for this recipe – they’re too wet and the falafel will fall apart. If you want to use canned, try this falafel recipe instead.
I like falafel dipped into tahini sauce, hummus, or baba ganouj, but they’re also terrific in sandwiches.
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Falafel
