No-fail Chickpea Falafel
No-fail Chickpea Falafel

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, no-fail chickpea falafel. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

No-fail Chickpea Falafel is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. No-fail Chickpea Falafel is something which I have loved my whole life. They are fine and they look fantastic.

After many failed attempts and much falafel research, I finally figured out how to cook it without a causing a falafel disaster! First, don't used canned/cooked beans; use only dry, uncooked beans soaked over night. Also, it's best not to use very old beans, as it makes falafel turn out dry. The most important thing is to use uncooked chickpeas. #dormfood Falafel is a popular Middle Eastern deep fried/ oven baked ball or patty shaped street food,made with Dried chickpeas Onions,Garlic,spices and lots of freshly chopped herbs.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook no-fail chickpea falafel using 12 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make No-fail Chickpea Falafel:
  1. Make ready 150 g uncooked, dry chickpeas (1/3 lb or 200 ml)
  2. Prepare 1/4 Onion, chopped
  3. Prepare 1-2 cloves Garlic
  4. Make ready 1 tsp Cumin
  5. Get 1/2 tsp Ground coriander
  6. Prepare 1/2 tsp Salt
  7. Get 1/8 tsp Cayenne pepper
  8. Get 1/8 tsp Black pepper
  9. Take 1 pinch Ground cardamom (optional)
  10. Prepare 2 Tbsp Fresh herbs such as parsley, cilantro or oregano
  11. Prepare 1 1/2 Tbsp Flour
  12. Prepare Oil for frying: grapeseed or canola works well. You need enough to fill about 1 inch (2.5cm) up the frying pan

Traditionally, falafel is made from dried chickpeas and/or includes fava beans. I opted for a more simple version, using canned chickpeas so you don't have to wait for the chickpeas to soak overnight or worry about not being able to find ingredients. For flavor, we included fresh parsley (or you can use cilantro in a pinch), garlic, shallots, sesame seed s, cumin, salt, and pepper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt.

Steps to make No-fail Chickpea Falafel:
  1. Rinse and soak chick peas over night. After soaking, drain VERY well.
  2. Get your stuff ready: mix up spices and chop onion, garlic and herbs.
  3. Combine chickpeas with all ingredients in a bowl (except frying oil of course).
  4. Using a food processor, blend the mixture in small batches. I found doing it small batches helps keep the mixture evenly ground.
  5. Grind into a rough meal, but be careful not to turn it into a paste. It should be some what coarse like big grains of sands ;) Cover and let chill in refrigerator for an hour or two if time allows.
  6. The mixture should hold together enough to form round balls using your hands, though it might be slightly loose. If it doesn't stick together at all, mix in a little more flour until it does. Form 7-8 falafel balls. If possible, wrap and refrigerate for 1-2 hours.
  7. Pour in about 1.5 in/3 cm oil in a frying pan or pot. Heat on medium until hot enough to fry (about 325°F/170°C).
  8. Test one falafel to make sure it doesn't fall apart by setting it in center of hot oil. It might be loose at first but hold together a few seconds after frying. If it starts to really disintegrate, you may need to blend the mixture into a finer texture. If that doesn't work, add more flour.
  9. The first side should be brown after 2-3 minutes (if it browns faster, turn the heat down on the oil slightly.
  10. If all goes well, you can start frying the rest of the falafel! Again, 2-3 minutes on the first side, then GENTLY turn over and fry other side for another 2-3 minutes.
  11. Fry another 2-3 minutes on the next side.
  12. Remove from oil. Let excess oil drain and give a couple minutes to cool.
  13. Insides will look like this!
  14. Pile up and serve in pita bread, tzaziki sauce, tomatoes, shredded cabbage, etc. In the unlikely event of leftovers, reheat in a hot oven for 10 minutes or so :)

For flavor, we included fresh parsley (or you can use cilantro in a pinch), garlic, shallots, sesame seed s, cumin, salt, and pepper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands. First, don't used canned/cooked beans; use only dry, uncooked beans soaked over night. Also, it's best not to use very old beans, as it makes falafel turn out dry.

So that’s going to wrap this up with this special food no-fail chickpea falafel recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!