Falafel Friday!
It’s Friyaaay!
Not that it matters all that much nowadays because what is time really?
To honor our precious Friday, I am sharing my falafel recipe!
I’ve been living in DC area for about two years now. I’ve been wanting to get infamous falafels in Georgetown, however, I never really got the chance to. Honestly, what was stopping me? I. Don’t. Know.
I could have gotten it this whole time, but I just didn’t and then…..quarantine happened.
Covid-19 rudely interrupted my plan.
Falafel Inc is now open for business, but I’m still a little bit skeptical, soooo we’ll see what happens before I….move??
Anyways, in the meanwhile, I have no choice, but to make it myself!
Falafel is such a great source of micronutrients, fiber, and protein. One falafel pita sandwich really FILLED ME UP! and tbh, my falafels were better than the ones I’ve gotten at restaurants.
If I end up getting Georgetown falafel in the next month, I’ll let you all know which one is better😋
So, here you go!
Falafel
Equipment
- Food processor/blender
Ingredients
- 1 cup dried chickpeas/garbanzo beans (soak them in water overnight)
- 1 yellow onion (roughly chopped)
- 4 garlic cloves
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 small jalapeno pepper
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 2 tbsp flour (AP flour or chickpea flour)
- 1/2 tsp baking soda
- oil for frying (vegetable oil, canola oil, or avocado oil)
Sauce ingredients
- 8 oz greek yogurt (1 small cup of yogurt)
- 1 tbsp miso
- 1 small seedless cucumber (chopped)
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tbsp ground sesame
Instructions
- Soak a cup of chickpeas overnight about 10 hours. (Do not use canned chickpeas. Make sure you cover the beans with lots of water.) Once peas are doubled in size, drain them.
- Pour the beans into your food processor along with chopped onion, garlic cloves, parsley, cilantro, jalapeno pepper, cumin, coriander, salt, flour, and baking soda.
- Pulse the ingredients together until it's somewhat rough. Scrape and mix the ingredients together occasionally and process/blend till the mixture is paste-like consistency.
- Once it's all blended, put the mixture into a bowl, stir, and cover and put it into the fridge for about an hour.
- Once the mixture is refrigerated, put oil into a pot or skillet and heat it up till 375F.
- In the meanwhile, form the mixture into small balls. (I added some flax seeds on top.)
- Once the oil is heated, fry the falafel balls for about 2-3 minutes per side until brown.
- Once the falafels are fried, remove them from oil and drain.
Sauce
- Chop a small cucumber to small pieces and mix all the ingredients together. (You could also add a little bit of ginger as well!)