dinner Archives - The Oishii Kitchen

July 10, 2020

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!

Print Recipe

Falafel

Prep Time12

Cook Time20

Total Time10 20

Course: Main Course

Servings: 20 falafels

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.