Recipe - Homemade falafel
I made my own falafel for the first time ever!
I've been wanting to try making my own falafel for some time now. I just never really got around to doing it, or summon up enough energy for it. I guess the biggest thing was that I needed to pre-soak chickpeas the day before and who knows if I'll have enough energy the day after. Oh well. I pre-soaked them this time, so I had no choice!
I'd found some recipes online, took the basics from there and then made my own version with herbs and spices I have and hubby doesn't hate. I used a Vadouvan spice mix, because well... it smelled like it would taste good in falafel. It did! I made a big batch, so I could store some in the freezer aswell. It took me a while to fry up all of them, leaving my house smelling like oil for the rest of the day. Worth it though.
I won't bore you with more typing, because recipe posts are supposed to be about the recipes, not long ramblings. So here's the recipe!
P.S. You need a food processor with knives for this.
Ingredients
- 400g pre-soaked, dried chickpeas (don't heat them)
- 1 Onion, cut up
- 2-3 fresh sage leaves, cut up (optional, dried works aswell and other recipes call for coriander)
- 2 Tsp Vadouvan spices (or whatever spices you prefer in your falafel)
- 1 Tsp salt
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
Directions
- Make sure you pre-soak your chickpeas for about a day before you start.
- Put all of your ingredients in your foodprocessor and let it spin until your mixture resembles bread crumbs. If it's too dry, you could add some extra oil.
- Form small, flatish, falafel-sized balls (about a heaped tablespoon) from your mixture. They'll want to fall apart a little, but will firm up once they are fried.
- Heat up some oil in a large pan and carefully put your falafel balls in your pan. Once the bottom is brown, carefully turn over your falafel and heat until the other side is brown aswell.
- Take them out of the pan and put them on a piece of paper towel to dry off a bit of the excess oil.
Done!
Now you can use them in a wrap, pita, bowl, or just as a side dish instead of meat.
You can freeze them for later use aswell. Just heat them up in the oven for a while once you're ready to use them.
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Looks delicious. We must try to cook. I nominated your post for a competition.
#wox-bestpick
Morning! I have never made falafel at home. I like that sage goes in it as I have lots of it. I also have fresh coriander but I use it more often anyways in curries. I like falafel in a wrap, on top of a salad or with a little bit of houmous to dip it in. Have a happy day my friend!
I have so much sage in my garden, I try to add it to as many dishes as I can. To be honest, it really isn't required for the falafel, but it works ;-)
We like falafel aswell, it's very easy to use and very tasty aswell! The homemade ones are definitely a step up from the storebought ones.
Have a good day!
Thanks for this good recipe, and it is very important to let the garbans soak as they have a very hard shell. The lemon and olive oil add a nice touch to the flavor. Greetings.
It looks appetizing, thanks for sharing this recipe. Regards.
For a moment when I saw the photo I thought they were sweet, I say it because I have eaten some sweets called polvorosa and they have a similar texture and shape. I will buy the ingredients and I will see how they fit me. Thanks for sharing the recipe.
Oooh, they look quite tasty! Never heard of polvorosas before :-)
I have eaten chickpeas but not under this presentation, I would like to make this recipe but with other grains to see how it looks; I like to experience variety. Have a great day.