Falafel are deep fried Middle Eastern chickpea patties/balls. Typically they are served on pita bread and topped with chopped veggies and drizzled with a tahini/sesame seed. They are great as snacks or even part of a meal. You can also shape them into large burger patties for a filling, protein rich vegetarian burger.
It takes time to make falafel from chickpeas that have been soaked overnight, boiled till tender, seasoned with a mix of spices and then fried.
Wouldn’t it be nice if you could make your own instant, anytime falafel and falafel chips?
Yes, you can. Just use chickpea flour, mix in all the spices and store them in 1 cup portions in wide-mouth canning jars. When the falafel craving hits, add hot water, fresh parsely and lemon juice to the falafel mix and shape into balls to deep-fry or into chips to bake in the oven.
Here’s the recipe for quick and easy, anytime falafel.
1 cup chickpea/ garbanzo bean flour
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic granules
1/2 tsp tumeric
1/2 tsp sea salt (I used Real salt–win your own Real Salt in this giveaway)
1/4 tsp onion powder
1/4 tsp baking soda
1 tsp dried parsley (optional)
1/2 cup HOT water
2 tsp fresh lemon juice
1 Tbsp fresh parsley
Mix thoroughly all dry ingredients together (chickpea flour, cumin, coriander, garlic granules, tumeric, sea salt, onion powder, baking soda, dried parsley). Store in a wide-mouth mason jar. Anytime you’d love some falafel balls or falafel chips, just add the wet ingredients: hot water, fresh lemon juice and fresh minced parsley and mix well.
To cook falafel balls or patties, shape batter into balls or patties and deep-fry till golden brown.
To make falafel chips, spread mixture as thinly as possible on a Silpat or parchment paper, score into diamonds with a pizza cutter and bake at 350 C for about 10 minutes (depends on thickness of cracker) till chips are golden brown in color.
(To properly grind Garbanzos, checkout this video: How-To Grind Garbanzos)