Falafel

You may have noticed we showcase lot of Middle Eastern recipes – I find they’re a wonderful source of vegan dishes that are both satisfying and flavorful. Falafel is traditionally served in pita pockets with hummus, tahini, hot sauce (such as schug – see recipe here) and a chopped salad of tomatoes, cucumbers and onions with lemon dressing. Recipe is adapted from Inspired Taste and makes approximately 18 falafel balls, serving 4-6 people.

Ingredients

• 8 ounces dried chickpeas (1 heaping cup) *Important: not canned chickpeas

• 4 scallions, trimmed

• 2 to 4 medium garlic cloves, depending on how much you like garlic

• 2 cups packed fresh cilantro or parsley, or a mixture of both

• 1 teaspoon kosher salt

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cardamom

• 1/8 to 1/4 teaspoon cayenne pepper, optional

• 1/4 teaspoon fresh ground black pepper

• 3/4 teaspoon baking powder

• Optional: 2 cups vegetable oil, for frying (or can air fry)

Directions

1. Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.

2. Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold its shape (it will be loose and a little crumbly). See our video and photos above for reference.

3. Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.

4. Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.

5. Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).  Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit. Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
   Alternatively, lightly brush or spray the falafel balls with oil, and air fry at 375 degrees for ten minutes, then gently flip them and air fry for another five minutes until they are crispy and lightly browned.

6. Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately. Enjoy!

Tell us what you think!

Share your comments at https://dailyvegan.beehiiv.com/p/falafel

Do you have a recipe you’d like featured in the Daily Vegan?

Reply to this email (or comment on the website) with your recipe and we’ll be in touch.

Tell your friends about Daily Vegan!

Forward this email to them or tell them to go to http://dailyvegan.org and enter their email address at the top of the page, so they, too, can receive a healthy vegan recipe in their inbox every day. Thanks!