Homemade Falafel #SundaySupper

Happy first Sunday Supper of the Year! I am so excited about this week’s topic because we have all decided to attempt a bucket list recipe. I am sure you have at least one of those dishes that you keep telling yourself you will make but never get to it, or like mine you have attempted it but failed miserably. I think it is so important to always challenge yourself in the kitchen because it is the only way you can grow as a cook. If you never step out side of your comfort zone then you run the risk of getting stuck in a cooking rut. Actually this can be true for any area of your life. So if you do only one thing this year, “resolution wise”, I challenge you to choose to do at least one thing that is outside of your comfort zone.

Now onto the falafel. First of all I want to say that while I was browsing around trying to find a new recipe, the last one I tried we didn’t like, I noticed a lot of bloggers describing these as a vegetarian meatball or vegetarian patty. While they are correct in that this is vegetarian friendly I would say this is not the best way of describing these tasty morsels. I know many meat eaters that the second you even utter the words, vegetarian, they refuse to even try it. Countries where this is served do not serve this as a vegetarian option, it just is a regular dish that they eat that happens to not contain meat. So don’t sell these short. Whether it is served as an appetizer or, our favourite, with some salad in pita with hummus, this is a wonderful recipe full of nutrients and flavour.

Also included in this recipe I wanted to share a little tip I use to not only make my life easier but to eat healthier. I am sure by now everyone is well aware that tinned fruits, vegetables and beans are not that good for you, nor are they a cheaper option. For example one 500g (17oz) bag of dried chickpeas cooked produces just over 1000g of cooked chickpeas which comes out to about 4 tins, drained. At the store it costs me .79 for 1 tin of chickpeas while a bag of dried chickpeas costs only 1.09 that is 2/3 more expensive. It might not seem a lot in the long run but trust me when I say it is because of small changes like this that I have reduced our food budget. Plus you know your family is eating a healthier product not eating out of tins which often have chemicals and other not so good things in them.

Falafel

475g (2 c.) cooked chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
3 Tbsp of fresh parsley, chopped
1 tsp coriander
1 tsp cumin
2 Tbsp flour
Salt
Pepper
Oil for frying
Recipe from Mideastfood.about.com


Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.

Drain chickpeas, and place in pan with fresh water, you want the water to completely cover the chickpeas; bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. If you have cooked up a larger batch like I did then set aside 530g (2 c.) of the cooked chickpeas.

Then allow the rest to cool completely before you then divide it up into plastic bags to freeze or in the fridge for a meal if you are going to use it within two days.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Add ingredients in a food processor. You want the result to be a thick paste. If you find your balls aren’t holding together and falling apart add a small amount of flour and continue pulsing in the food processor. I found what I needed to do was make sure I stirred the stuff from the bottom to the top because the bit closest to the blade blends better then the top.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 180 C (350 F) until golden brown (5-7 minutes). It is important to not add the falafel to the oil until it is hot so they don’t soak up too much oil.

Place cooked falafel onto a paper towel to soak up any grease. Serve hot. Falafel can be served as an appetizer with hummus, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger. In other words it is so versatile. Even make up a big batch and freeze them for an easy dinner solution for another day. If you are going to freeze them I find it is best to freeze the dough balls uncooked. Then when you are ready to serve them defrost them and follow the frying instructions.

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    Falafel
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • 475g (2 c.) cooked chickpeas
    • 1 large onion, chopped
    • 2 cloves of garlic, chopped
    • 3 Tbsp of fresh parsley, chopped
    • 1 tsp coriander
    • 1 tsp cumin
    • 2 Tbsp flour
    • Salt
    • Pepper
    • Oil for frying
    Instructions
    1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.
    2. Drain chickpeas, and place in pan with fresh water, you want the water to completely cover the chickpeas; bring to a boil.
    3. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. If you have cooked up a larger batch like I did then set aside 530g (2 c.) of the cooked chickpeas.
    4. Then allow the rest to cool completely before you then divide it up into plastic bags to freeze or in the fridge for a meal if you are going to use it within two days.
    5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Add ingredients in a food processor. You want the result to be a thick paste. If you find your balls aren't holding together and falling apart add a small amount of flour and continue pulsing in the food processor. I found what I needed to do was make sure I stirred the stuff from the bottom to the top because the bit closest to the blade blends better then the top.
    6. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
    7. Fry in 2 inches of oil at 180 C (350 F) until golden brown (5-7 minutes). It is important to not add the falafel to the oil until it is hot so they don't soak up too much oil.
    8. Place cooked falafel onto a paper towel to soak up any grease. Serve hot. Falafel can be served as an appetizer with hummus, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger. In other words it is so versatile. Even make up a big batch and freeze them for an easy dinner solution for another day. If you are going to freeze them I find it is best to freeze the dough balls uncooked. Then when you are ready to serve them defrost them and follow the frying instructions

44 thoughts on “Homemade Falafel #SundaySupper

  • January 6, 2013 at 12:32 pm
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    Yea, Laura! Looks like you’ve started your 2013 with a victory. (I applaud your decision to go with the fresh vs out of the can bean version.) Thank you for the step-by-step photo instructions. Very helpful indeed =)

    Reply
    • January 7, 2013 at 8:34 pm
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      Yes I had tried tinned beans in the past and I think that is why they never turned out. But I stopped using tins last year and I haven’t looked back. 🙂

      Reply
  • January 6, 2013 at 2:14 pm
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    I admit I’ve never had falafel and honestly didn’t know what they were made of…until now. I’m realizing I’ve been missing out because of how much I love chickpeas. Thanks so much for sharing this recipe.

    Reply
    • January 7, 2013 at 8:35 pm
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      Oh Renee you need to give them a try, they are so good

      Reply
    • January 7, 2013 at 10:59 am
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      Oh so much better. The few times I have had to use tinned beans I am reminded how much I prefer making them from dried beans

      Reply
    • January 7, 2013 at 11:00 am
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      You will love them Patti, they are amazing

      Reply
  • January 6, 2013 at 3:18 pm
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    These are a must try for me as well! I love falafel and have been dying to make some at home!

    Reply
    • January 7, 2013 at 10:59 am
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      You need to, they are so much better fresh. 🙂

      Reply
  • January 6, 2013 at 3:34 pm
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    I love falafels! I have some for lunch at least once a week! I haven’t made any since I was a kid in youth group. Makes me want to make some now.

    Reply
  • January 6, 2013 at 3:53 pm
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    Falafel is way up there as a favorite food! But I never made them at home. This recipe is going into my bucket list right now!

    Reply
    • January 7, 2013 at 11:00 am
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      Now that I have made them at home I don’t want them any other way. Next time I am going to double the batch.

      Reply
  • January 6, 2013 at 4:52 pm
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    Your falafel turned out beautiful… looks so good and tempting. I’m definitely going to be trying this soon!
    Congrats on your bucket list accomplishment!

    Reply
  • January 6, 2013 at 4:57 pm
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    Oh man, do I love falafel – and seeing your post has my mouth watering. I realize that it’s been far too long since I’ve had it! Beautiful job!

    Reply
    • January 7, 2013 at 11:04 am
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      It had been way too long since I had eaten it as well. I forgot how much I loved it

      Reply
  • January 6, 2013 at 5:20 pm
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    Nicely done. They look so much better than most restaurants and of course store-bought. Next time try doing baked falafel instead of fried. They are a bit more crumbly but they taste amazing too.

    Reply
    • January 7, 2013 at 11:35 am
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      Yeah I meant to pop a few of these in the oven to try this recipe and see if it would turn out in the oven. The last recipe I used were not very nice when I did them in the oven, too dry. But this mixture turned out nicer in general so I want to try it in the oven.

      Reply
  • January 6, 2013 at 7:57 pm
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    Love falafels and yours look so good. I haven’t had one in a long time!!

    Reply
  • January 6, 2013 at 8:27 pm
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    Ah Laura, these have been on my list too. Your recipe looks fab !! Will try this one I think. Thanks for sharing. Pretty neat !!

    Reply
    • January 7, 2013 at 8:54 pm
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      This recipe turned out so good. One of the key differences for me was using the dried beans. Made all the difference to the texture.

      Reply
  • January 6, 2013 at 9:42 pm
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    I have never tried making falafel but you have inspired me my friend… I am crazy about chick peas and would love this beautiful recipe! Thank you for the inspiration!

    Reply
    • January 7, 2013 at 11:01 am
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      Oh I am so glad I inspired you, they are even more amazing made fresh

      Reply
  • January 7, 2013 at 1:42 am
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    I really want to make these. My husband talks about falafel but I don’t think I’ve ever had it. I do enjoy chickpeas though!

    Reply
    • January 7, 2013 at 11:02 am
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      Oh you have to try them, they are amazing.

      Reply
  • January 7, 2013 at 2:10 am
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    I swear by cooking your own chickpeas from a dried form – not only cheaper, as you point out – but I think they taste better too. I just keep them frozen in the freezer in baggies until I need them for something. Like this great falafel recipe. I confess I haven’t made falafel, and I really should since I love chickpeas so much! Great choice for a recipe this week!!

    Reply
    • January 7, 2013 at 8:47 pm
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      Once I started making beans from dried I just didn’t want to look back. No more slimy beans for me. 🙂 You must give homemade falafel a try, much simpler then I thought and so amazing.

      Reply
  • January 7, 2013 at 4:47 pm
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    Awesome recipe! I love falafel and never thought to make them homemade. Yet another recipe added to my ever growing bucket list after this week!

    Reply
    • January 7, 2013 at 8:48 pm
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      I hear you there. I already had a long food bucket list but after this theme it is even longer

      Reply
  • January 7, 2013 at 5:22 pm
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    I love falafel but I’ve never had it homemade like this – i usually buy a powdered mix and add water! I’m going to make these tomorrow…. do you think I could bake them instead of fry? or broil?

    Reply
    • January 7, 2013 at 7:39 pm
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      My plan is to try and bake these next time round. What I would do is lightly spray them with oil and bake them. You will have to eyeball the time because I have never done it before. Good luck and let me know how it turns out!

      Reply
  • January 7, 2013 at 9:37 pm
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    Falafel and hummus is one of my favourite snacks! I have never tried making my own, but I think I will now!

    Reply
  • January 7, 2013 at 10:01 pm
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    I’m ashamed to say I’ve never had a falafel. What the heck’s wrong with me? I absolutely love chick peas and hummus so I’m sure I’d love these falafels. One of my bucket list items is home made hummus so thank you for writing about dry versus canned chickpeas. I’ll definitely buy them dried.

    Reply
  • January 9, 2013 at 8:53 pm
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    Mmm I love falafel. I just made it at home for the first time recently and it turned out pretty decent. I like to serve it on fresh pita with arugula, tzatziki, and chopped red onion… so good!

    Reply
  • January 11, 2013 at 2:03 pm
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    falafel is on my bucket list too. I’ve been meaning to make it for such a long time! they look delicous and I want some right now! Thanks for the inspiration!

    Reply

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