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Perfect Falafel

What you need: 

2 1/2 cups garbanzo beans, soaked
1 cup onion, chopped
3/4 cup parsley leaves
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg replacer (http://vegweb.com/index.php?topic=7678.0)
2 tablespoons whole meal flour
canola oil, as needed for frying

What you do: 

1. Put the garbanzos in a blender and mince until you have a fine crumbly texture.Take out the beans and put the onion and parsley into the food processor. Blend until finely minced (but not puree).
2. Slightly roast the coriander and cumin seeds over a low heat in frying pan (just until they start to smell and brown ever so slightly), then grind them.
3. In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the egg replacer and flour. Let sit for a while to let flavors blend. Preheat oven to 350 degrees F if keeping patties warm.
4. Make small patties and fry in medium-hot canola oil until brown on both sides (turning over a couple of times). Place on paper towels to let them drain.
5. Put them in oven so that they may finish cooking on the inside (just in case).
These little wonders will never break apart during frying because they have the egg replacer and the flour inside which binds everything together nicely. Also, the inclusion of any oil in any falafel mixture will make the water content and the oil to separate the ingredients and cause trouble, so no worries this time!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made these for my bf who loves falafel's. His comments "I love these....there not greasy tasting like the takeout I buy and have great flavor.  Mmmm...slurp, slurp." I  used cilantro since we both hate parsley and I added a clove of garlic. I had no wheat flour and used wheat gluten which kind of held them together. Next time I'll buy some whole wheat flour to use. This will be my go to recipe for falafel's. Thanks!

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This was pretty good. I used canned chickpeas and cumin and coriander powder.
When I fried them in oil, some did start to break apart. I had to bake about 20 mins in the oven after frying.
They tasted good, but I think I still prefer this falafel recipe http://vegweb.com/index.php?topic=4887.0

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I thought I completely screwed this up! I was kind of nervous, too since we had our neighbours over for dinner.

However, I realized close to the end of cooking them that the oil wasn't hot enough. *sigh*.

They still were delicious and I will definitely make them again. They were a lot easier than I thought they would be!

::)

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I've made this recipe almost once a week for 5 months now. My kids beg for it all the time and my husband too.
It's perfect, simple to adjust to what I have at home and they always turn out amazingly delicious.

Thank you!

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what is whole meal flour?

It's the same thing as whole wheat flour. I had to look it up myself, and I'm glad I did before I went to the store to buy whole meal flour!

Anyway, I used this recipe last night and it turned out perfectly! Great job!

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These tasted good and held together well during frying.  This was my husband's first attempt to make homemade falafel.  He used canned chickpeas (about 1 1/2 cans) and it worked well.  His co-workers enjoyed them although I got none. boo hoo.  Next time......

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The trick is definitely to just used soaked chick peas and not fully cooked ones-they come out perfect with processed soaked chickpeas...I've tried some other recipes with cooked chick peas and it was a disaster.  I follow the recipe exactly except for using about half the amount of ground spices instead of seeds.  Also, I always double the recipe and freeze the extra for later.  YUM-we love these!!

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yummy! didn't have seeds so just used 1tsp cumin 1tsp ground coriander... and next time i'll probably use only 1/2 the salt.

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I made this last night and it was good.
I used a food processor instead of a blender to mince the beans.  I was worried that i didn't make the beans fine enough, but it worked out fine.  My first go at an egg substitute didn't work very well, so i just made a bit of cornstarch & water slurry and added about 1 Tbsp extra flour to the mix.  I think because of that problem i was having a hard time making small falafel balls stick together, so i ended up with 24 medium size portions.  I baked in over (spritz lightly with pam spray) and they crisped up very well. Maybe just a tad too dry on outside, but inside was nice and moist.

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These were great, the only changes I made is I used a gluten free flour mix instead of wholewheat meal.  Definitely a keeper!

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