This is a flavourful Israeli style falafel recipe using chickpeas as opposed to fava beans which is more commonly used in Egyptian falafel recipes.  It can be served as an appetizer with hummus but also makes a great meal when paired with pita and filling the “pita pocket” with shredded lettuce, tomatoes, onions, hummus, tahini and hot sauce.  Such a great blend of flavour!

The key to this recipe is using dried chickpeas and properly soaking them for 48 hours.  No cheating on this one – no canned beans!

Yield: 15

Ingredients:

  • 1 ½ cups dried chickpeas
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp black pepper
  • 1 ½ tsp salt
  • 1 cup chopped onion
  • 2 tsp garlic puree
  • ½ cup water
  • ½ cup chopped cilantro or chopped parsley or a blend of both*
  • 2 tbsp flour
  • Canola oil to fry

*My preference is to use chopped cilantro and sometimes I increase the amount to ¾ cups for additional flavour.

 

Directions:

  1. Soak the chickpeas in a large bowl full water for 48 hours. The chickpeas should be fully submerged in the water and will double in size.

 

  1. Drain and rinse the chickpeas.

 

  1. Place the chickpeas and all other ingredients except the flour and canola oil into a food processor and pulse all ingredients. Periodically push the mixture down the sides of the food processor to ensure that all the ingredients are properly ground up.  It will look like a quinoa type texture.

 

  1. In a mixing bowl, pour out the contents from the food processor. Remove any chickpeas that weren’t ground up in the food processor.  Then add the flour.  Stir together to combine.

 

  1. In a frying pan, heat oil over medium heat. The oil should be at least 1 ½ inches in depth to properly cook the falafel.

 

  1. Take ¼ cup of the mixture at a time and form a small patty with your hands.Note:  If the mixture is falling apart, add ½ tablespoon more flour at a time but try to avoid adding too much more flour if possible as it will change the texture of the falafel.

 

  1. Gently place the patty in the oil.

 

  1. Fry to cook the patties until crisp on each side which will take about 2 to 4 minutes depending on the thickness of the patty.Note:  Falafel should be crisp on the outside and moist on the inside.  I usually make one to taste test in case I want to add more salt.

 

  1. Remove the falafel and place on a paper towel lined tray to absorb the excess oil.