Homemade Falafel Recipe

 

We are back, after a computer crash last week. It was a good reminder to always back up my files. Sorry to have missed last week, but I’m so glad we’re back! – Mom

 

Homemade Falafel

I love Falafel and as we don’t have any place nearby that serves it, we haven’t had it in ages. I looked at the mixes at the health food store and they all had canola oil in them, which we don’t eat. This is a recipe from the wonderful Nourishing Traditions book. It makes a nice big batch and fed three teenagers & two adults with one serving left over. This was the best Falafel we’ve ever eaten.

Serves 8

Ingredients:

2 cups dried organic chickpeas

Filtered water

4 tbs. whey or lemon juice

4 cups organic parsley leaves, loosely packed

4 medium organic onions, coarsely chopped

4 large cloves organic garlic, peeled

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. pepper

1 tsp. Celtic or sea salt

1 tsp. cayenne pepper

1 tsp. baking powder

About 1-cup extra virgin olive oil or lard (we used organic coconut oil)

 

Directions:

Bring a pot of water to a boil and pour over chickpeas. Stir in 2 tablespoons whey or lemon juice, cover and leave in a warm place (I just left ours on the stove) for 12 hours. Pour off excess water and pour in more boiling water. Add remaining 2 tbs. of whey or lemon juice and leave for another 12 hours.

Place 1 cup parsley in food processor and pulse until chopped. Add ¼ of the chickpeas (about 1 cups and they expand a lot from the water), 1 onion, 1 garlic clove, and ¼ tsp. of each of the remaining ingredients (except olive oil or lard) and pulse until reduced to a course paste. The mixture should be finely ground enough to hold together but not entirely smooth. Repeat process three more times. (If you have a 14 cup food processors, I think you could do two batches, instead of four).

Mix all batched together, cover and refrigerate for at least one hour. Form into patties and sauté in olive oil or lard. Serve with tahini sauce, sliced tomatoes/cucumbers and pita bread. I served our with tahini sauce and organic hummus and pita breads from Trader Joe’s, a made a big side salad. Enjoy!

Read more, great Real Food Friday posts here: http://www.foodrenegade.com/fight-back-friday-may-6th/

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/05/05/simple-lives-thursday-42/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/05/real-food-wednesday-5411.html

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/05/monday-mania-522011/

 

7 Responses to “Homemade Falafel Recipe”

  • We love falafel. Thanks for the recipe. By the way, I stopped over from Monday Mania.

  • Mairzie:

    This sounds yummy. May I kindly ask why the two soaks? I’ve made felafel before, but with cooked chickpeas. It seems the double soak must soften the ceci so as to make them able to be “processed” in the food processor. I think I need to make felafel again! Thank you for this recipe.

  • Mom:

    Thanks for stopping by, Melissa. I love Monday Mania.

    Mairzie, the two soaks make the chickpeas more digestible and also partially cook them. It does take time, but it was so good it was worth it! We have an electric tea kettle so I just boiled a pot full of water and poured it over the chickpeas. It only took a few minutes.

  • I love falafel. I haven’t made it in awhile..I’ve used Moosewood’s version. You’ve inspired me to make them again. Thanks for the recipe…and I have three teens too so thanks for the note on servings.

    • Mom:

      Hi Kathy, they need to have a special ‘teen-size’ serving guide. I’ve used the Moosewood recipe too. It’s a good one but this really is my new favorite.

  • Mairzie:

    Thank you for the explanation. I see falafel on the menu this week!