Several years ago I had the best falafel my tastebuds had ever come across. Since then, the restaurant closed down and I no longer have access to those tasty delicacies. I had thought about making them several times, but never had the ingredients on hand when the cravings hit. Then along came my Wondermill and I decided to challenge myself to recreate the falafels I fell in love with. This recipe, while not exact, is a close resemblance and a new family favorite.
First, you start with some dried chickpeas, and grind them into fresh flour. (I used this tutorial to grind them.) If you don’t have a grain mill then you can purchase chickpea flour.
Then you chop up half an onion and toss it in the blender with some garlic and spices.
Blend it up and then add in the chickpea flour, baking soda, lemon juice, and water.
Drop into a pre-heated skillet and fry until brown on both sides.
Serve with some tzatziki sauce and enjoy every last bite.
- 1¼ cup chickpea flour
- ½ onion chopped
- 2 tsp dried parsley (or 2 TB fresh parsley)
- ¾ tsp unrefined sea salt
- 1 tsp cumin
- ½ tsp coriander
- pinch cayenne pepper
- ½ tsp baking soda
- 1 TB lemon juice
- ½ cup hot water
- 3-4 TB olive oil
- Put onion, parsley, salt, cumin, coriander, and cayenne pepper in a blender. Blend until the onions and spices are well incorporated with each other.
- Add chickpea flour, lemon juice, and hot water into the blender. Blend for 30 seconds.
- Let the chickpea flour mixture sit for 10 minutes. While it's resting, place 3-4 TB of olive oil in a cast iron skillet. Let it heat up over medium heat.
- Once the oil is hot (but not smoking), pour the chickpea flour mixture into the oil. Each falafel should be about 1 to 2 tablespoons of the mixture.
- Flip once bubbles appear on the top.
- Serve warm. Makes 12 falafels.
