Real Deal Falafel
2 cups dried chick peas
1 cup dried split yellow peas
3-5 jalapeno peppers (to taste)
1 bunch parsley
2 pita breads (stale ok!)
2 onions medium
lots of garlic
salt
red pepper
cumin
coriander
This recipe is adapted from my work in a lebanese resto, so I can tell you it is authentic!
Soak the peas and beans overnight but do not cook if you have a grinder, grind the peas and beans, adding the chopped peppers, onion, cleaned parsley, and garlic (to taste, but about 7-8 cloves). At the same time, mix in the pita vegan bread to the grind (it binds the falafel). After all the beans and veggies are ground, you will need to get your hands in the mix and blend it all up evenly. You can then add cumin and coriander, pepper and salt to taste. Now, use a tablespoon to scoop and form little patties, which you can arrange on a baking sheet. Once the sheet is full, you should freeze the patties. This way they are easy to deep fry (the best way to do it, and they keep for a long time). Use an oil that heats well, such as canola, and get it good and hot before you cook. When you are ready, add some frozen falafels, but not so many that the oil cools. You want them to crisp on the outside instantly and not absorb oil. When the falafels float to the top of the oil, they should be done. Email me if you have any questions!
SO HOW'D IT GO?
How much Cumin and coriander do you add?
Perfect recipe! I've made falafels for years, but from another recipe from this site. They taste amazing but it was always a hassle to keep them from falling apart and they had no split peas. This taste equally amazing but what sets it apart is that it's so easy to work with and keeps together! I could even make small falafel balls :3
Thank you.
Can I use canned chickpeas? Also, do the jalepenos make the final product really spicy or give it the perfect kick?
:)>>>
This was the best recipe for falafel ever. We used cilantro instead of parsley, and green chilies instead of jalepenos, served on tortillas with lettuce, tomato, cucumber and avacado. It's a pretty big recipe tho, it fed our family of 5 three times.
I've been using this recipe for some years and it's the best for home-made falafels I have ever come across. I did find after some trial and error that par cooking the pulses before grinding does give a flavour that I prefer. Don't cook until soft though or the texture is not as good. I often substitute dried fava beans for the split peas too.
these look soooooooo good, i hope to try them soon
many thanks for the quick response. i went ahead and baked them per proinecone's suggestion and i thought they turned out amazing. of course fried is always always tastier, but my thighs don't agree.
I used to bake falafel all the time. I usually did something like 400 for 5 or so minutes on each side. You have to brush them with oil, but they are REALLY dry this way. Just a warning. They aren't nearly as good because it's hard to choke down something that dry!
has anyone tried baking these? if so, any insight would be great!
i've baked the ones from the fantastic foods brand. use the broiler, brush each side of the patty with a little olive oil and broil for a few minutes on each side on the top rack.. til they're as done as you want them. they get crunchy and are so good without all the extra fat from frying - hope this helps!
has anyone tried baking these? if so, any insight would be great!
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