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Below are the ingridients that are required to produce a remarkably good No-fail Chickpea Falafel:
- Provide 150 g of uncooked, dry chickpeas (1/3 lb or 200 ml).
- Take 1/4 of Onion, chopped.
- Get 1-2 cloves of Garlic.
- Use 1 tsp of Cumin.
- Take 1/2 tsp of Ground coriander.
- Use 1/2 tsp of Salt.
- Prepare 1/8 tsp of Cayenne pepper.
- You need 1/8 tsp of Black pepper.
- You need 1 pinch of Ground cardamom (optional).
- Use 2 Tbsp of Fresh herbs such as parsley, cilantro or oregano.
- Prepare 1 1/2 Tbsp of Flour.
- Get of Oil for frying: grapeseed or canola works well. You need enough to fill about 1 inch (2.5cm) up the frying pan.
Ready with the ingridients? Here are the instructions on cooking No-fail Chickpea Falafel:
- Rinse and soak chick peas over night. After soaking, drain VERY well..
- Get your stuff ready: mix up spices and chop onion, garlic and herbs..
- Combine chickpeas with all ingredients in a bowl (except frying oil of course)..
- Using a food processor, blend the mixture in small batches. I found doing it small batches helps keep the mixture evenly ground..
- 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..
- 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..
- 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)..
- 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..
- The first side should be brown after 2-3 minutes (if it browns faster, turn the heat down on the oil slightly..
- 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..
- Fry another 2-3 minutes on the next side..
- Remove from oil. Let excess oil drain and give a couple minutes to cool..
- Insides will look like this!.
- 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 :).
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