In my quest for the perfect falafel recipe, I've used fresh chickpeas in place of dried, added fresh fava beans to dried chickpeas, used cooked chickpeas and tried practically every herb/spice combination. I have also experimented using peanut oil, canola oil and olive oil for deep frying or pan searing and formed the falafels into disks or balls. Perhaps I should just give up, or better yet, apply for a job at Falafel's Drive-In to learn their secrets. In the meantime, I'll just make the drive to San Jose whenever I need my falafel fix! This recipe is good, but not perfect...so back to the kitchen for me!
2 cups chickpeas, soaked for 24 hours, drained and dried with paper towels
4 garlic cloves, minced
2 scallions, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
1/4 - 1/2 tsp cayenne pepper
3 tsp ground cumin
4 tsp ground coriander
2 tsp baking powder
1-1/2 tsp kosher salt (or to taste)
1/4 tsp black pepper
1 tbsp olive oil
Juice of 1/2 lemon
1 liter Canola oil for deep frying
- Place drained and dried chickpeas in a food processor and pulse until coarsely ground. Add all other ingredients (except canola oil) and pulse until combined. Do not grind to a paste, you still want some texture.
- Using a tsp form mixture into small balls or disks. I used a small ice cream scooper for consistency.
- Let falafels balls chill in the refrigerator for about 30 minutes for flavors to combine.
- Heat oil in a deep dutch oven to 350 degrees.
- Add falafels in batches and cook until golden brown about 3-4 minutes.
- Drain on paper towels and keep warm.
8 oz Vegan sour cream (I used Follow Your Heart Brand)
3 cloves garlic, minced
2 cups English cucumber, finely diced
2 tbsp fresh dill, finely minced
1/4 cup fresh mint, finely minced
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp kosher salt
1/4 tsp black pepper
Note: Normally I serve falafels with Tahini Mint Sauce, but I had left over Tzatziki from another dinner and so I used this instead.
- Mix together all ingredients in a bowl and refrigerate for at least 30 minutes for flavors to combine.