Delicious Falafel in a few minutes!

Name: Delicious Falafel in a few minutes!
Prep time: 1 h
Yield: 4 Servings
Ingredients: Chickpeas: 1 cup dried; Red Onion: 3/4 cup chopped; Coriander: 50g; Garlic: 6 cloves; Olive Oil: 1 tbsp; Cumin Powder: 1/2 tsp; Cinammon Powder: 1/4 tsp; Salt: 1 tsp; Black Pepper: 1/2 tsp

Easy, healthy and so yummy!

Delicious crispy falafel

Serves 4
Easy

Ingredients

1 cup dried Chickpeas
3/4 cup chopped Red Onion
1 medium onion
50g Coriander
Stems and Leaves, chopped
6 cloves Garlic
chopped
1 tbsp Olive Oil
1/2 tsp Cumin Powder
1/4 tsp Cinammon Powder
1 tsp Salt
1/2 tsp Black Pepper

Directions

I was never really a fan of falafel till I tried this recipe from Cookie and Kate. But I modified it somewhat to add in more aromatics. I love it so much that we usually bake 2 servings of this recipe because they are handy to eat as a snack or for a quick meal. They are like savoury cookies! Super healthy yet super tasty! This is like our go-to home made vegetarian burger patty. These are great meal preps for the rest of the week.

For non-coriander friends, you probably won’t have an issue with the coriander cause you really don’t quite taste it. (Yet to experiment on my coriander hating friends, but they had my guacamole and salsa and loved it….) But if you really don’t feel like adding the coriander, you can probably replace it with a mix of green and red peppers or broccoli or just skip it all together.

EQUIPMENT NEEDED:

Food processor

Oven, non-stick frying pan or Air-fryer or toaster

Tray with silicon pad or baking paper if using an oven

Oil Spray bottle if using Air fryer (or use a brush to brush on the oil)

LESSONS LEARNED:

I made this recipe many times before posting it. Other than the fact that I was being super lazy, also I had inconsistent results. The first time I did not follow her seasoning servings and just added by taste. It was so good we finished before we could take any photos. The second time I made a mistake and used the amount of soaked chickpeas indicated when it should be dried chickpeas so I essentially halved the chickpeas!!!! Result was that it was sooo soo salty, we could barely eat it. -_-

Third time, I burnt it slightly. So it got too dry. -_- Fourth time was great, but again I made a small portion and we finished it before any photos were taken. Fifth time, I forgot to add olive oil and it was just so dry! Fifth time, which is this time, perfect and got thumbs up from hubby!

COOKING

And this time, I got lazy on turning on my big 90cm oven to bake it. So I did 2 batches on my non-stick pan and 2 batches on my Air Fryer. They both work! If you want to save time and effort and bake these bad boys all at a go, I will recommend 190C for 30-40 min depending on how thick your falafels are. Spread some olive oil on the tray and scoop out a lump of paste and form into a disk about 1cm thick. Flip the falafel over after 15-20 min.

If you are frying them on a non-stick pan, using medium high heat, pan fry them about 4-5 at a go (or as many as your pan an comfortably fit) and cook each side for about 5 min. Flip and lower fire, cook for another 5 min or till the falafels are golden brown and firm.

If using an Air Fryer, coat the non-stick pan with some olive oil, place the disks or balls of falafel in the pan. Spray on some more olive oil and cook at 200C for 5-7 min each side or until golden brown and firm. First batch usually take a little longer. Subsequent batch will be faster.

WHAT TO EAT WITH

Falafels are great with wraps, salads, pita breads, burger buns, rice bowls, lettuce wraps, etc. They taste great with any of the following accompaniments – bell peppers cut in strips, olives, sliced red onions, sliced cucumbers, hummus, tahini, tzatziki, or any other types of dips, feta cheese, avocado, tomatoes sliced, chopped romaine or spinach and rocket, etc.

You can also eat them plain like we sometimes do as a snack. But if you do so, then cut the salt just a little more.

STORAGE

With extra paste, you can store in fridge (keeps for 3-4 days) or portion and freeze and cook it fresh whenever you want to eat it. Or you can bake them all in one go and store the cooked falafels in the fridge for up to 1 week.

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Steps

1 Done 4 hours	Soak the chickpeas Soak the chickpeas in water for at least 4 hours. I usually do 8 hours or more. There may be some foam at the top. Rinse and drain the water and keep in fridge if you are doing this before hand. Or you can drain and use immediately after soaking. The chickpeas should double in size.
2 Done	Pre-heat Oven and oil silicon mat If using the oven, pre-heat oven to 190C. Brush silicon mat or baking sheet with olive oil. Omit this step is using other cooking methods.
3 Done	Process all the ingredients together Throw the drained chickpeas, diced onions, chopped coriander, etc into the food processor and blitz till it is finely chopped and almost smooth.
4 Done	Heat up frying pan Heat non-stick frying pan at medium high with some olive oil.
5 Done	Scoop and shape Falafels Scoop and shape falafels with your hand to form a disc about 1cm thick and the size slightly smaller than your palm. Place on tray or frying pan. Continue till pan or tray is filled up. Allow it to to cook.
6 Done	Cook Bake: 15-20 min each side. Remove tray and flip falafels over with a silicon spatula and continue baking for another 15-20 min or until both sides are golden brown. Pan fry: Pan fry each side for 5 min or until golden brown. Flip them and cook other side on lower heat till golden brown. Repeat till all are cooked.