Introduction: Falafel

Picture of Falafel

I make no claim to the authenticity of this. Its not something I learned as a kid, but this Lebanese woman keeps asking for my recipe. So I posted it here ;)

Falafel is a middle eastern, fried, spiced, garbanzo or fava bean patty.

I use garbanzo beans or chickpeas, and I insist on starting from dried beans. Canned beans are unappealing. The only real prep you need to do is soak the beans in water 12-24 hours ahead of needing to use them.

Step 1: Ingredients

Picture of Ingredients

You will need

1 cup (250ml) Dry garbanzo beans (chickpeas) soaked for 24 hours

1 - 2 Tbs (15 -30ml) Tahini - This is like peanut butter made from sesame seeds

1/2 small onion roughly chopped ~1cup(250ml)

1/4 cup (60ml) chopped fresh parsley and 1/4 cup(60ml) chopped fresh cilantro Or 1/2c (125ml)of one of the greens.

3-5 cloves garlic

1-2tbsp (15-30ml) lemon juice or the juice of 1 lemon

2 tsp (10ml) flour (this is a binder in case of celiacs you could omit or replace this with something like a little flax seed flour)

3/4 tsp (4ml) baking soda

1/2 tsp salt

1 tbsp (15ml) ground cumin

1/4 tsp (1ml) ground cayenne pepper

(optional)

1/2 tsp (2-3ml) ground coriander

1/4 tsp (1ml) ground black pepper

1/4 tsp (1ml) ground paprika

Step 2: Mix

Picture of Mix

Add everything to a food processor and blend until grain size is 1/4-1/2 a rain of rice in size

Step 3: Fry

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I have tried shallow frying and a couple other methods, and actually frying gives the best results including the least amount of grease left in the food.

I don't use a thermometer but I bet the temp is 350-375f (175-190c) its a hot fry.

Fry until dark golden brown.

Step 4: Quick Pickled Veg, and Tzatziki Sauce

I like onion and cucumber quick pickles with my gyro. To make these pickles I mix together

1/2cup (125ml) white vinegar (1/2 balsamic 1/2 white/apple is a good flavor too)

1/2cup (125ml) Mirin (Japanese sweetened cooking wine, this can be substituted with sherry, sweet marsala or white wine. add ~1 tablespoon (15ml) sugar per cup(250ml) wine if its unsweetened)

Thin slice veg, lightly salt and let sit in the pickle for at least an hour.

Tzatziki: Blend the following till smooth in a food processor, let sit at least 3 hours.

1cup greek yogurt (250ml)

1 tablespoon lemon juice (15ml)

1 clove garlic

1/2 a cucumber (250g) ~ 1/2 pound

1/2 tablespoon fresh dill (8ml)

Salt and black pepper to taste

Comments

SharonE38 (author)2016-09-13

have you tried using Garbonzo bean flour instead of the grain-based flour? Also, have you tried making patties instead of balls thus allowing for less oil necessary to fry?

MakerIan (author)SharonE382016-09-13

Garbanzo flour should work fine, you can also just blend a small amount garbanzo down to paste for binder, this doesn't always work. Flax seed flour would probably work as well, or egg if that's acceptable.

I did not have great success with a skillet and little oil, they ended up far oilier than just frying, to get them fully cooked.

If your not interested in frying, baking might be the way to go. Baking also shouldn't need as much binder. I have not tried this, but I would start experimenting with brushing oil on patties and baking at a high(ish) heat like 375f (190c) for 10-15min

ashleenycole16 (author)2016-09-07

it looks delicious

goddessofsecrets (author)2016-09-06

I'd love to try this out but I feel like you skipped a few steps somewhere, but maybe that's just me. If you could also give us the food prep that is in the top photograph that would be helpful.

My serving suggestion?

Well gyros are but one way to serve falafel, Some people eat them on salads or with a plate of dips.

That said I will add my accouterments to this 'ible.

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Bio: Just a guy in a place doing stuff. I have always been interested in science. I was the child my parents were worried about leaving ... More »
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