This popular Middle Eastern dish is completely Vegan! This recipe is a definite crowd pleaser!
Falafel originates from the Middle East though the specifics are unclear. One theory is that falafel was invented in Egypt. Falafel is made from chickpeas, fava beans, or a mixture of the two. The mixture is shaped into balls and deep fried. It is eaten as a snack or served in a pita with salad.
I actually became interested in falafel because of my husband. It is one of his favorite foods and after we started dating he would show me places that he loved to buy falafel from. They were delectable! After we were married I figured out how to make falafel in order to satisfy his cravings.
Yields 8-10 falafel balls
Serves 3 as a starter
Prep Time 15 minutes
Cook Time 10 minutes
Inactive Time 1 hour
Beer Pairing Suggestion: Lager
1 (15 ounce) can chickpeas, drained
4 cloves garlic, roughly chopped
2 tablespoons freshly chopped parsley
1 teaspoon ground cumin
1 teaspoon coriander
3 tablespoons all-purpose flour
Freshly ground black pepper
Vegetable oil for frying
In a food processor combine all the ingredients except the oil. Pulse until mixture is coarse (do not overblend).
Form mixture falafel balls or patties about 2 inches in diameter. Squeeze and compact.
Transfer to chill in the refrigerator for 1 hour.
Heat a pan to medium heat until bubbles form.
Gently place the falafel into the oil. Fry falafel until golden, then to a transfer paper towel-lined plate and to drain the grease.
Serve hot. With pita bread or a salad and rice. Use hummus as a condiment.
Take your time, and just use the pulse button if you are using a blender instead of a food processor. Using a blender can cause the mixture to become gummy.
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