I love when the protein for my meal is ready to go. I like having protein options in the refrigerator or freezer that I can quickly add to a meal to make it complete, especially when they compliment fresh veggies. My love of Middle Eastern food is probably what draws me to falafel. It is crispy on the outside and creamy on the inside. It pairs well with a fresh salad, some tzatziki sauce, and hummus.
In an effort to streamline weeknight meals, we like to make a very large batch of falafel a few times a year. We store the cooked balls in the freezer in a zip-top bag, in a container for a meal that takes less than 10 minutes on a busy night.
Making falafel takes a little foresight. The chickpeas need to be soaked for 24 hours prior to making the falafel. Soak the dry chickpeas, covered in water in a large bowl.
After soaking for 24 hours, drain them and prepare the other ingredients. Also, start preheating the oil. I use a dutch oven, filled about 1/2 way with vegetable oil and place a thermometer in the oil, attached to the outside of the pan.
In the food processor, add 2 cloves of garlic, 1/2 onion, 1 tablespoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, a handful of cilantro (you can use parsley instead), 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of baking soda, and the juice of 1 lime.
Then add the drained chickpeas.
Prep Time: 24 hours to soak the beans, 10
Cook Time: 20 minutes
Keywords: fry appetizer entree snack
Ingredients (20 falafel balls)
- 1 3/4 cups of dried chickpeas
- 2 cloves garlic
- 1/2 onion
- 1 tablespoon of ground cumin
- 1 teaspoon chili powder
- 1 teaspoon of smoked paprika
- handful of cilantro or parsley
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon of baking soda
- juice of 1 lime
- oil for deep frying
Soak the chickpeas for 24 hours, covered completely in water.
Drain the chickpeas.
Add garlic, onion, cumin, chili powder, smoked paprika, cilantro, salt, pepper, baking soda, and lime juice to the food processor. Add the chickpeas. Process until it starts to get creamy but still has a coarse texture. You may need to scrape down the sides a few times.
Heat the oil to 350 degrees. Line a cooling rack or plate with paper towels for the finished falafel.
Using a scoop, drop a few falafel balls into the oil. Cook until brown. Remove from the oil and place on a cooling rack or plate.
Serve hot or freeze for later.
To freeze for later:
Put the falafel in a zip-top bag and then place the bag in an air-tight container. Place in the freezer.
When ready to eat, put on the rack of the oven or toaster oven and heat at 450 for about 10 minutes until the outside is crispy and the inside is warm.