Falafel is one of the most delicious meals we make in my household. It’s absolutely one of everyone’s favorites. I had never had Falafel or even heard of it until I started dating my husband. Middle Eastern / Mediterranean food was not on my radar. My husband had lived in Michigan for a few years, so he was exposed to a lot of delicious Middle Eastern food. Michigan (Detroit area) has a large Middle Eastern population, so Falafel is as common as Pizza is in New York. I am pretty sure Dan made it for me back then. We wouldn’t have known where to find it in the Albany / Capital area. Now there are several restaurants all over the place. Mediteranian inspired foods have really been on the rise for the past 15 years, especially Falafel. In my opinion, making it yourself, always taste best!
We’ve been working on a recipe for years. Finally through a lot of experimentation and suggestions from various recipe’s, this is what we’ve come up with. I hope you enjoy it! The thing is, with everything you make, don’t be afraid to tweak a recipe to your liking. Everyone’s taste buds are different.
- 2 cups Chickpeas / Garbanzo beans **Must be dry uncooked**canned will not work
- Soak the chickpeas in cold water – at least 3 hours. Overnight is fine too.
- 1/2 cup chopped cilantro (if you don’t like cilantro, parsley works)
- 3-5 cloves of flesh garlic
- 1 small onion ( I like red onion)
- 1 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1-2 Tblsps of chickpea flour ( I’ve also used brown rice flour) Start with 1 tbsp. As you’re blending the ingredients, add the 2nd tbsp slowly until everything is bound together, not too fluffy.
- roll dough together in small to medium size balls
- Fry in Grape seed oil (vegetable or canola is fine). Get your cast iron pan (or any pan) and oil really hot. Brown each side of the Falafel ball so it’s crispy. Set aside on a paper towel so that the oil will drain.
Tahini, lemon, miso dressing
- 1/2 cup Tahini (You can buy it in bulk at most co-ops or health food stores)
- 1/2 cup Red Miso (I think South River brand is the best I’ve had)
- Juice of 1 whole lemon
- 1/2 – 1 cup of H20 (Depends on your particular taste)
- 1/8 cup of white vinegar
- Whisk everything together
You can serve your Falafel in a pita or a wrap with greens and onion drizzled with dressing. I prefer to eat it on top of my greens drizzled with dressing. I eat it like a salad. Falafel makes great leftovers too. Especially when you’re in a rush. You can eat it hot or cold. The Tahini, lemon, miso dressing is so good I put it on everything, roasted veggies, brown rice, fish, chicken etc…. I love it so much I could drink it. Who’s to say I haven’t?
When you make Falafel, let me know how it turns out. Did you stick to the recipe or change a few things to please your palate?