I learned today the plural of falafel is filfil according to wikipedia who knew. Well however, I can never have enough. I occasionally make them as a meal prep as they freeze well and can be hot and delicious from the air fryer in the time it takes to heat up a #10 tortilla to make a wrap. I just never make them often enough.
- 2 cups dried chickpeas soaked 24 hours
- 1 1/2 onions
- 1 head of garlic
- 1 bunch of cilantro
- juice and zest of 2 limes
- 1 tbsp-ish turmeric powder
- 1 tsp of cumin
- 2 tsp baking soda
- salt and pepper to taste
- 1/4 cup gram flour or besan as a binding agent instead of wheat flour.
Note: I always borrow the best parts of other people’s recipes, but as recommend everywhere. Stick to dried chickpeas or you will be in for disappointment.
It is just that easy. Throw it all in the food processor and blitz until it is the desired texture. This batch was a little smoother that I prefer because, I almost forgot the garlic. How could the king of never enough garlic almost forget. haha… I also add a touch of Besan or gram flour as a binder as needed instead of wheat flour. It is not gluten free if you put it on a flour tortilla to make a wrap, but could be, if served as not a wrap, since chickpea flower is gluten free. Remember to let the mix sit for a minimum of 1 hour in the fridge to set up. It helps prevent falling apart during frying. The 2 oz portion scoop from the Ace Mart restaurant supply makes the perfect size falafel, and drops them right into the hot oil with minimal splash.
I eat them as a simple wrap with baby dill slices and bean sprouts. a side project of hydroponics was sprouting mung beans for sprouts to have on hand. They keep better than store bought if you sprout your own. I have also been digging Hellman’s roasted red pepper sauce. It has a great pepper flavor without the heat of sriracha or sambal. It is a great change of pace. Since I have been on a fermentation kick maybe hot sauce is on the project plan…