Greetings food lovers! Today, I want to share with you my recipe for homemade falafel made with dried chickpeas. I truly believe that falafel made from dried chickpeas tastes better than those made from cooked chickpeas. It may require a bit more preparation time, but the result is definitely worth it. To make this recipe, you will need a powerful food processor. I personally use my trusty Kenwood Major for this.
Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans that are mixed with various herbs and spices, formed into balls or patties, and then fried or baked. The dish is typically served as a vegetarian or vegan option, and it is often served in a pita bread with lettuce, tomatoes, cucumbers, tahini sauce, and other condiments.
Falafel is believed to have originated in Egypt, but it is now a popular dish throughout the Middle East and beyond. In addition to being a tasty and filling meal, falafel is also a good source of protein, fiber, and other essential nutrients. It is also a versatile dish that can be enjoyed in a variety of different ways, from a quick street food snack to a more elaborate and flavourful meal.
When making falafel, it’s important to use fresh and fragrant herbs, like parsley and coriander, which are the stars of the show. In this recipe, we add raw sesame seeds and a bit of wheat flour to achieve the perfect texture. The addition of cayenne pepper and coriander adds just the right amount of spice to this delicious Middle Eastern staple.
To serve these homemade falafels, I highly recommend pairing them with a warm pita bread, fresh salad, and a drizzle of tahini sauce. Speaking of which, I’ve also included my recipe for a simple yet flavorful tahini sauce that is perfect for dipping or drizzling over your falafels.
So, roll up your sleeves, get ready to make some delicious falafels, and let’s get cooking!
Homemade falafel (made with dried chickpeas)
Equipment
- 1 Powerful food processor I use and recommend Kenwood Major
Ingredients
- 225 Gram chickpeas to be soaked overnight with 1/2 teaspoon of baking soda in 1 liter of water without a lid on
- 6 cloves garlic coarsely chopped
- 1 small or 1/2 large yellow onion coarsely chopped
- 1 spring onion coarsely chopped
- 1 pot coriander
- 1 handful of parsley leaves
- 1 1/2 tsp salt
- 1/4 tsp all spice
- 1 Pinch of chayenne pepper
- 1 tsp ground coriander
- 2 tbsp raw sesame seeds
- 2 tbsp all purpose flour
- 1/4 tsp baking soda
- 500 ml Sunflower oil for frying
Instructions
- Strain and dry the chickpeas
- Wash and dry the parsley and coriander well, otherwise you will not be able to form balls
- Run all the ingredients except sesame seeds in a food processor for about 1 minute.
- Pour onto a baking sheet
- Sprinkle sesame seeds over
- If you have a falafel mold, use it, otherwise shape it by hand
- Fry in hot oil until golden
- Serve with warm pita bread, tahini sauce and salad
Notes
Tahini sauce
Ingredients
- 1 garlic crushed with 1 teaspoon salt
- 120 ml tahini
- juice from 1/2 lemon
- 50 ml water
- A handful of flat leaf parsley finely chopped, leaves only
- 1/2 ts salt
Instructions
- Mix everything - half of the water in a bowl, you can add more water or lemon juice if necessary.
