Homemade Falafels
This recipe truly tested me. My first falafel attempts were an epic fail, crumbly patties that fell apart and soaked up far too much oil. But through trial, error, and a lot of determination, I finally mastered the technique. What began as frustration turned into a lesson in patience, and the result was perfectly crisp, flavorful falafel. Perseverance, it turns out, is the best teacher in the kitchen.
Equipment
- Food Processor
Ingredients
- 1 Cup (about 235g) Raw Chickpeas soaked overnight
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Cake Flour
- 1 Teaspoon Salt or as needed
- 12 Teaspoon Black Pepper
- 1 Teaspoon Onion Powder
- 1 Teaspoon Fresh Chili chopped
- 1 1/2 Teaspoons Ground Cumin
- 1 1/2 Teaspoons Ground Coriander
- 2 – 3 Teaspoons Mediterranean Roasts Seasoning
- 12 Large Onion roughly chopped
- 2 Garlic Cloves roughly chopped
- 1/2 Cup Fresh Coriander roughly chopped
- Canola Oil for frying
Instructions
- Soak the chickpeas: Place chickpeas in a bowl and cover with plenty of water (about 450 ml or more). Leave to soak overnight. Drain well and transfer to a food processor.
- Prepare the mixture: Add onion, garlic, fresh coriander, Mediterranean roast seasoning, salt, pepper, chili, cumin, onion powder, flour, and lemon juice. Process until finely chopped and well combined. Taste a small amount to check seasoning (yes, it’s a little odd, but it works!) and adjust if needed.
- Shape the patties: Line a chopping board or tray with paper towel. Scoop about 2 tablespoons of the mixture, form into a ball, then press firmly into a patty shape. Place on the paper towel and let rest for 5 minutes to drain excess liquid. This recipe yields 8 patties—perfect for 4 servings.
- Heat the pan: Preheat a 28 cm cast iron or high-quality frying pan over medium heat. Once hot, add oil and allow it to heat fully for frying.
- Cook the falafel: Fry patties for 2½ to 3 minutes per side, or until golden brown. Transfer to a plate lined with paper towel to absorb excess oil.
- Serve and enjoy: Best enjoyed warm, with salad, pita, or your favourite dips.