Ingredients
For the Homemade Falafel
- 1 cup Dried Chickpeas
- ½ cup Onion, roughly chopped
- 2 Garlic Cloves, minced
- 1 cup Fresh Parsley, roughly chopped
- ¼ tsp Cayenne Pepper
- 1 tsp Ground Cumin
- ½ tsp Ground Coriander
- 2 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Baking Powder
- 2 – 3 tbsp Chickpea Flour (or plain flour)
- 3 cups Vegetable or Sunflower Oil for frying
For assembling the Falafel Rice Bowls
- 3 – 4 cups Cooked Basmati Rice
- 1 cup Hummus (homemade or store bought)
- 1 cup Tzatziki (homemade or store bought)
- 1 cup Jerusalem Salad or Cherry Tomatoes and Cucumber Salad
- 4 tbsp Olives or Middle Eastern Pickles
- 2 – 4 Warm Pita Bread or Pita Chips
Instructions
- Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover with double their volume of cold water. Let them soak overnight at room temperature, allowing them to triple in size.
- Drain the Chickpeas: The next day, drain and rinse the chickpeas under cold running water. Dry thoroughly using a colander lined with paper towels.
- Make the Falafel Mixture: In a food processor, combine soaked chickpeas, onion, garlic, parsley, cayenne pepper, cumin, coriander, salt, and black pepper. Pulse until mixture resembles fine breadcrumbs, ensuring it is not mushy. Scrape down sides as needed. Transfer to a mixing bowl and stir in baking powder and chickpea flour.
- Rest the Falafel Mixture: Cover the bowl and refrigerate the mixture for 30 minutes to 1 hour to help it firm up.
- Shape the Falafel: Using a tablespoon, scoop out the mixture and form into balls or patties with wet hands. Place shaped falafel on a parchment-lined baking sheet.
- Cook Falafel: For Deep Frying: Heat oil in a medium deep saucepan to 180°C (350°F). Fry falafel in batches for 2-3 minutes until golden and cooked through. Drain on paper towels and season with salt.
Alternatively:
Pan Frying: Heat 2-3 tbsp oil in skillet over medium-high heat. Cook falafel 2-3 minutes per side until golden.
Oven Baking: Preheat oven to 200°C (400°F). Brush falafel with olive oil, bake 25-30 minutes flipping halfway. - Assemble the Bowls: Divide cooked basmati rice among four bowls. Add a dollop of hummus and tzatziki to each. Place 3-4 falafels per bowl, then top with Jerusalem salad or tomato-cucumber salad, olives or pickles, and warm pita bread or chips.
Notes
- Soaking chickpeas overnight is essential for texture and digestibility; do not substitute canned chickpeas.
- Falafel mixture should not be pureed into a paste; aim for a coarse, breadcrumb-like texture for best results.
- You can use chickpea flour or plain flour; chickpea flour keeps it gluten-free.
- Alternative cooking methods include pan frying, baking, or air frying for healthier options.
- Season falafel immediately after frying to enhance flavor.
- Serve immediately for best texture or keep warm in the oven on low heat.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
