How to Make Falafels

This weekend while I had all of my measuring tools, knives, and cutting boards out I made some falafel mix for the week! Of course, using my Magic Bullet blender made it super easy and you can store the batter in the refrigerator for several days before actually using it!

Falafel

vegetarian, vegan, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, nightshade-free

The falafel mix was a simple blend of:

  • 2 cans chickpeas
  • 6 scallions, minced
  • 1/4 cup parsely, minced
  • 1/4 cup water
  • 1 Tbsp lemon juice
  • 1/3 cup flour
  • Salt, cumin, tumeric, cayenne
  • Olive oil for frying (and a dose of vitamin E!)

Combine all ingredients except for flour in food processer until mashed thoroughly. Stir in flour until combined. Refrigerate for later use or cook immediately.

Heat 3 Tbsp oil in skillet and drop tablespoons of batter into the pan.

Flatten out like a pancake and saute 10 minutes per side until the batter becomes golden brown. Pat excess oil off with paper towels before serving.

Enjoy in pita bread with toppings of your choice! I made some spicy lemon-tahini sauce to go with mine and served tabbouleh on the side! These falafels do not look like the well-known ball-shaped falafels you may be used to seeing, but they fit better in the pita this way and are equally as tasty!

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