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,
