Homemade Falafels

Falafels are an incredible combination of flavour that is sure to take your taste buds on a trip around the world. If you want a change to your routine I suggest having dinner mezze style, which is serving small plates such as dips and salads.

Print Recipe

Course Main Course, Side Dish, Snack

Servings 18 falafel patties

Equipment

Food Processor

Ingredients

1 cup (250 mL) dried chickpeas soaked overnight
1 cup (250 mL) roughly chopped onion (about 1 onion)
1 garlic clove peeled
2 Tbsp (30 mL) fresh parsley chopped
2 Tbsp (30 mL) fresh cilantro chopped
1 Tbsp (15 mL) ground cumin
2 tsp (10 mL) ground coriander
1/2 tsp (2 mL) chili or cayenne powder
2 tsp (10 mL) salt (or to taste)
2 tsp (10 mL) baking powder
1-2 Tbsp (15–30 mL) lemon juice (or to taste)
1/4 cup (60 mL) hemp hearts or sesame seeds
3-4 Tbsp (45–60 mL) neutral-flavored oil

Instructions

1. Drain chickpeas well. In a food processor, pulse together the chickpeas, onion, garlic, parsley and cilantro, about 30 seconds.
2. Add the spices, salt, baking powder, and lemon juice; pulse just until blended, about 2–3 minutes. Scrape down the bowl of food processor when needed. Transfer to a bowl and stir in the seeds, taste and adjust seasoning with more salt or lemon.
3. Shape by heaping tablespoons into balls; flatten to 1/2 inch (1 cm) thickness. Arrange in a single layer on a baking sheet; cover and refrigerate for at least 1 hour.
4. Pour enough oil into a heavy skillet to coat the bottom of the pan; heat over medium-high heat and fry the falafel in batches, turning once about 4 minutes or until golden. With a slotted spatula or spoon, transfer to a paper towel-lined plate to drain.

FALAFEL TIP:

To make ahead, you can either makeup until they are formed into balls and let sit in the refrigerator for up to 12 hours or cook, cool, cover and refrigerate for up to 24 hours. To reheat, bake on a lined baking sheet in a. 350F (175C) oven for 10 minutes.