Anytime, Instant Falafel and Falafel chips

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.

Making falafel takes time.  Chickpeas are first soaked overnight, boiled till tender then mashed and mixed with spices before being deep-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 my quick and easy, anytime falafel.

Dry ingredients

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 because you’ll be adding fresh parsley later)

Wet ingredients

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.

Cheers,

Ann (http://momgateway.blogspot.com)