FALAFEL

The first time I ate falafel I was in Paris… as it often happened with Middle Eastern food that was almost unknown in Italy.  I am talking about 20+ years ago!  I still remember the shop I bought them from.  It was near Place des Vosges, in my favourite area of town: the Marais, which is also the most famous Jewish quarter in Paris, thus abounding in Middle Eastern and Jewish shops.  If you are ever in town, make sure to pay the area a visit, you will love it!  Probably as much as I love falafel!  Anyhow, many years (alas) have passed and I now know how to make falafel at home!  Thank God for that as in the meantime I moved to Australia and the Marais is a bit out of my way! ;-)  I love eating mine in whole meal pita with hummus, tarator sauce or yogurt sauce, tomatoes and onions!  It makes a very hearty and healthy meal, especially if you bake them!  Enjoy and don’t forget to enter my giveaway for a chance to win a $50 or a $25 Amazon.com gift card!

 

Recipe adapted from Cooking and Me

Ingredients (makes around 15 falafels)

For the falafel
½ cup dry chickpeas, soaked overnight (or 1 cup tinned chickpeas*)
1 tsp cumin seeds
½ tsp coriander powder
½ tsp red chilli powder
½ tsp minced or crushed garlic
1 bunch fresh coriander leaves, chopped
1 small red onion, chopped fine
1-2 tbsp freshly squeezed lemon juice
2-3 tbsp plain flour (or crumbs from 2 slices of stale bread)
Salt to taste

Vegetable Oil to deep fry

For the yogurt sauce
½ cup yogurt
1 tbsp lemon juice
½ tbsp extra virgin olive oil
1 clove garlic, minced
Salt and pepper


Drain the soaked chickpeas on kitchen towels and drain out as much moisture as possible.

Put the chickpeas with all the rest of the ingredients into a food processor or mixer jar and grind until smooth and dry. You should be able to shape them easily into small discs. If the mixture is too moist or sticky at this stage, add a little bit more flour/breadcrumbs.

Shape into small discs and deep fry them on medium heat until dark brown on both sides.  Drain on kitchen towels

To make the yogurt sauce, simply mix all the ingredients together.

Serve with tomatoes, red onion rings, coriander leaves, hummus or tarator sauce or the yogurt sauce and warm whole meal pita.

Falafel

NOTE: You can also bake the falafel (I often do).  Just put them on a baking dish covered with baking paper, spray them with some olive oil and bake at 180ºC – 350ºF for about 20 minutes (depending on the size) or until golden brown.

Falafel

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Comments

  1. says

    I make falafel quite often but I’ve never baked them before. I love the crunch of fried but baked does sound a bit more healthy and that’s where I’m headed this year. I might give it a try just for fun.

    It’s funny that you ate them for the first time in Paris. I could easily live in Paris or anywhere in France. Australia is home though.

  2. says

    I adore chick peas (or garbonzo beans as they are sometimes known in Canada) but I don’t think I’ve ever had this. I like that you can bake them for a similar effect and taste! I will make a batch of these for a Valentine’s dinner coming up (we’ve invited a vegetarian!) so it’s perfect timing.

  3. says

    I have yet to find a restaurant that sells falafel I like. I might have to try making it myself – your recipe would be a great starting point, so thanks for sharing!

  4. says

    I love them!!!
    Nowadays you can easily find them in almost every kebab house in Italy too, but I prefer homemade food (and I prefer backing, it’s healthier): somewhere they are not all that good!
    I’ve the same experience you have, I ate them for the first time in Paris, in nineteenninesomething…
    I was waiting you to post this recipe, with a soya yogurt this is perfect for vegan too: hurray! ;)
    kisses

  5. says

    wow i never knew falafels were that easy to make.. i nornmally go to punchbowl for falafels omg .. delicious guess i can now make my own yay.

  6. says

    Looks so good. I love that you can bake them too & that you gave the amount for using tinned chick peas. Those are the ones I always have on hand!

  7. says

    The only way I eat falafel is if they are home made. I’ve tried too many when out that I didn’t like but always love them when a friend’s mother cooks these. These look absolutely delicious especially in that pita bread with the onion & tomato.

  8. says

    Those must have been some darn good falafels if you still think about them 20 years later, much remember where you had them! It is amazing how we can remember a really good meal. Thank you for this recipe. I love falafel and have always wanted to make them at home. You’ve inspired me to do just that! Great looking falafels!

  9. Alaina says

    I used to work at a factory that made this. There’s nothing better than falafel fresh out of the fryer. Baked just doesn’t compare to me.

  10. says

    Hi Manu, Congrats on the Foodbuzz top 9!! I also love falafel, and just the way you described it. So yummy. In my neighborhood we have a Lebanese and Turkish restaurant so I never make falafel at home. Thanks for sharing the great recipe find, will have to give it a try.

  11. Geraldine Saucier says

    Thanks for posting a great recipe. I love Falafel. I buy the pre made falafel at the store but it isn’t that great. I can’t wait to try your recipe. Congratulations on the Foodbuzz Top 9.

  12. says

    Yum! You know how I feel about falafel :-) Yours look perfect and authentic! In Israel they are most often served with tahina; sadly, no yogurt sauce (I wish!). I’ll have to make your version at home so I can put on all my favorite toppings!

  13. says

    I love falafel! Yours sounds especially delicious! I feel like I need to make some now because I am hungry for it after reading this :)!

  14. says

    Manu, I haven’t been to your amazing blog in such a long time. Today I got a link back to your blog, and followed it so I can update myself! I’ve missed all your amazing recipes so much. I’m subscribing for post updates so this doesn’t happen again!
    This falafel recipe is great. Having a Syrian heritage, I make mine the way we do them back at home (recipe here). But these still look great! We usually add a whole bunch of veggies to the sandwich, though, but still.. less is more sometimes :)

  15. says

    Manu you cook up all kinds of things in your kitchen! LOL I am in love with the frozen falafel from Trader Joes, I dont know if I can bring myself to make it. Haha, do you think these would freeze well unbaked??

    • says

      Hi Lindsey! I am afraid you cannot freeze these… I have not tried but I am worried they may absorb water when defrosted. But maybe, you could cook them from frozen! I have not tried it… but it may work!

  16. says

    Falafel was kind of an aquired taste for me. But I recently had a falafel sandwich which has turned me into a falafel lover. Here in Bahrain, it’s usually served with a Tahini sauce

  17. says

    I absolutely love making falafel! You recipe is a bit different than the one I use and I think I’d like to try this next time. And baking them? What a great idea!! I often wondered if they would bake well…glad to know they do.

  18. Gina says

    Well, celebrating Orthodox Easter tomorrow and tried your falafel recipe baked. Amazing. Saved this one for the future. Thank you.

      • haniefa dalvie says

        Thank you I made them an they were GORGEOUS. The only thing, is that I had to add an extra 1/2 cup of flour. It was very sticky, But even when I fried (yes i fried :p ) it was lovely. Thank you for a great recipe. I am making it again this weekend :p

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