I’ve heard of falafel plenty of times, but I never thought about making it because it sounded too weird. I was wrong. It’s delicious! The texture is wonderful, almost crispy like a tater tot or hush puppy. These are packed with flavor, but not overwhelmingly so. I am perfectly satisfied with eating them just plain, but they’re great on pitas with veggies.
Soak chickpeas overnight in enough water to cover. Drain.
1 c. dried chickpeas
Place the uncooked chickpeas and all of the following in a food processor. Process until blended but not pureed.
1 c. chopped onion
2 t. dried parsley
2 t. dried cilantro
1 t. cumin
4 cloves garlic
1 t. salt
1/2 – 1 t. dried red pepper
Add baking powder and enough flour so the dough doesn’t stick to your hands. It will have a similar consistency to cookie dough. Refrigerate for at least an hour so the flavors have time to blend together.
1 t. baking powder
4-6 T. flour
Form into small balls (walnut size) or use a cookie scoop to form walnut-sized balls. Spray the falafel balls with oil and air fry for 10 minutes at 400 degrees, turning halfway through. They should be browned and crispy. Stuff into pitas with veggies and tahini sauce (recipe follows). Makes about 30 balls.
Tahini Sauce
Whisk all together in a bowl:
1/4 c. tahini
1/4 c. water
1 clove garlic
1 T. lemon juice
Suggested veggies for serving:
tomatoes
onions
cucumbers
green peppers
