RECIPE

Homemade Falafel

Name: Homemade Falafel
Cook time: 1 h 40 min
Yield: About 18

Recipe Created For

4.3 L Stainless Steel Sauté Pan

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

About 18

Cook Mode

INGREDIENTS

1 cup dried chickpeas
½ tsp baking soda
1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
3 tbsp parsley leaves
3 tbsp cilantro leaves
3 tbsp mint leaves
2 tbsp lemon juice
2 tbsp water
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cardamom
¼ tsp ground black pepper
A few pinches cayenne pepper
Vegetable oil, for frying

EQUIPMENT

Preparing crisp and golden falafel can be as much fun as eating it. First, reach for your faithful Stainless Steel Sauté Pan, then complete your tablescape by filling your favourite Mini Cocottes with hummus and garnishes.

INGREDIENTS

1 cup dried chickpeas
½ tsp baking soda
1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
3 tbsp parsley leaves
3 tbsp cilantro leaves
3 tbsp mint leaves
2 tbsp lemon juice
2 tbsp water
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cardamom
¼ tsp ground black pepper
A few pinches cayenne pepper
Vegetable oil, for frying

EQUIPMENT

INSTRUCTIONS

Place the chickpeas and baking soda in a large bowl and cover with cold water. Let the chickpeas soak for 12 hours, making sure they are always submerged under water. Drain and rinse under cold running water. Drain and pat very dry.

Transfer the chickpeas to a food processor. Add the remaining ingredients, except for the oil. Blend until very finely chopped but do not over mix or the mixture will turn into a paste. Transfer to a clean bowl. Cover and refrigerate for 1 hour.

In a 4.3 L Stainless Steel Sauté Pan, heat about 1 inch vegetable oil until a kitchen thermometer reads 350°F / 180°C. Line a Large Sheet Pan with a few layers of paper towels.

With slightly oiled hands, shape the falafel mixture into balls, using about 1 generous tbsp per falafel (see note). Place the falafel on a large plate as you go.

Carefully drop half of the falafel at a time into the hot oil and cook for 5 minutes, turning them over often, or until nicely browned and cooked through. Using a Revolution^® Wire Skimmer, remove the falafel from the oil and drain on the paper towels. Immediately season with salt.

Serve the falafel with pita, tahini sauce or hummus, tomatoes, cucumbers, radishes and olives.

Note

If the mixture is too crumbly to stick together at this point, you can add about ¼ cup chickpea flour or all-purpose flour.