Simple Way to Prepare No-fail Chickpea Falafel in 19 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, no-fail chickpea falafel. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

After many failed attempts and much falafel research, I finally figured out how to cook it without a causing a falafel disaster! First, don't used canned/cooked beans; use only dry, uncooked beans soaked over night. Also, it's best not to use very old beans, as it makes falafel turn out dry.

No-fail Chickpea Falafel is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. No-fail Chickpea Falafel is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have no-fail chickpea falafel using 12 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make No-fail Chickpea Falafel:

1. Make ready 150 g uncooked, dry chickpeas (1/3 lb or 200 ml)
2. Take 1/4 Onion, chopped
3. Make ready 1-2 cloves Garlic
4. Prepare 1 tsp Cumin
5. Take 1/2 tsp Ground coriander
6. Prepare 1/2 tsp Salt
7. Prepare 1/8 tsp Cayenne pepper
8. Get 1/8 tsp Black pepper
9. Take 1 pinch Ground cardamom (optional)
10. Prepare 2 Tbsp Fresh herbs such as parsley, cilantro or oregano
11. Take 1 1/2 Tbsp Flour
12. Make ready Oil for frying: grapeseed or canola works well. You need enough to fill about 1 inch (2.5cm) up the frying pan

A mash of chickpeas and spices, falafel balls generally get deep fried and then served inside the pockets of soft pita bread with diced vegetables such as It can be a little tricky to make your own falafel but certainly not difficult. With just a bit of practice, you'll be making them like a pro in no time. It's no secret that I love a good falafel. It's hands-down one of the favorite meals in my house, but I don't always feel like making them, especially during massive heat waves like we've been having here in New York lately.

Instructions to make No-fail Chickpea Falafel:

1. Rinse and soak chick peas over night. After soaking, drain VERY well.
2. Get your stuff ready: mix up spices and chop onion, garlic and herbs.
3. Combine chickpeas with all ingredients in a bowl (except frying oil of course).
4. Using a food processor, blend the mixture in small batches. I found doing it small batches helps keep the mixture evenly ground.
5. Grind into a rough meal, but be careful not to turn it into a paste. It should be some what coarse like big grains of sands ;) Cover and let chill in refrigerator for an hour or two if time allows.
6. The mixture should hold together enough to form round balls using your hands, though it might be slightly loose. If it doesn't stick together at all, mix in a little more flour until it does. Form 7-8 falafel balls. If possible, wrap and refrigerate for 1-2 hours.
7. Pour in about 1.5 in/3 cm oil in a frying pan or pot. Heat on medium until hot enough to fry (about 325°F/170°C).
8. Test one falafel to make sure it doesn't fall apart by setting it in center of hot oil. It might be loose at first but hold together a few seconds after frying. If it starts to really disintegrate, you may need to blend the mixture into a finer texture. If that doesn't work, add more flour.
9. The first side should be brown after 2-3 minutes (if it browns faster, turn the heat down on the oil slightly.
10. If all goes well, you can start frying the rest of the falafel! Again, 2-3 minutes on the first side, then GENTLY turn over and fry other side for another 2-3 minutes.
11. Fry another 2-3 minutes on the next side.
12. Remove from oil. Let excess oil drain and give a couple minutes to cool.
13. Insides will look like this!
14. Pile up and serve in pita bread, tzaziki sauce, tomatoes, shredded cabbage, etc. In the unlikely event of leftovers, reheat in a hot oven for 10 minutes or so :)

I want falafel tonight and I do not have any soaked chickpeas, so. Can this method be used for preparing falafel? (do the quick soak, skip the cooking part and grind/chop in the food processor and proceed as usual). Since I've started following Russ Parson's no-soak method, I haven't had a fail. Falafel recipe - Deep fried snack from the middle eastern cuisine. Learn how to make falafel using chickpeas with step by step photos.

So that’s going to wrap it up for this exceptional food no-fail chickpea falafel recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!