FALAFEL
FA LA LA LA FE L —- If you haven’t tried this traditional food from the Middle Eastern countries, you are missing out and you need to make these now. So the story goes falafel originated in Egypt as a meat alternative during fastings. So what is falafel? Usually has garbanzo beans (chickpeas), fava beans, herbs, and spices shaped into balls and deep-fried. My recipe is chickpeas and spices, and I bake or air fry. Most recipes use canned chickpeas, but you can use dried (this does require 25 hours (24 for soaking in water). When in a hurry I use canned chickpeas but in all honesty, the dried are so much better and add to the true authentic vibe.
Not only are falafel good but they (say it with me) are good for you. Besides being low fat and high protein, they contain an insane amount of vitamins and minerals. B vitamins, copper, magnesium, iron, zinc and are high fiber.
10 Ingredients; 25 minutes start to finish
1 cup dried chickpeas or 1 can of chickpeas (drained)
1⁄ 2 cup red onion (chopped)
1⁄2 cup fresh parsley
¼ cup fresh cilantro
1 tsp salt
4 cloves garlic
2 tsp cumin
1 tsp ground coriander
1 tsp baking powder
4 Tab flour
Instructions
(Dried Chickpeas) Soak the chickpeas for 24 hours in a large bowl, covered by at least a couple of inches of water.
(Canned Chickpeas) Drain either dried or canned chickpeas- add to a food processor.
Add spices, parsley, and cilantro process until the mixture is blended and chopped.
Transfer mixture to a bowl, sprinkle with the chickpea flour and baking powder then fold into the mix. Refrigerate for one hour.
Form the chilled falafel mixture into slat patties or balls about the size of one heaping tablespoon.
Bake on a lined baking sheet at 375 degrees for 20 minutes
or
Air Fryer is 375 degrees for 15 minutes
Serve with tahini sauce
Tahini Sauce
7 Ingredients, 10 minutes start to finish
4 to 5 large garlic cloves (peeled and chopped)
1 tsp olive oil
½ cup tahini
¼ cup lemon juice
¼ tsp garlic salt
¼ cup water
1 Tab parsley (chopped)
Instructions
Fry garlic in olive oil over medium-low heat until tender, 3 to 5 minutes.
Add tahini, lemon juice, and garlic salt to a food processor, pulse to combine into a thick paste.
Add the cooked garlic oil from the skillet to tahini paste and pulse. Add water, lime juice, and pulse to combine. Continue until you achieve the desired consistency.