THE BEST HOMEMADE FALAFELS

THE BEST HOMEMADE FALAFELS

Traditional restaurant style falafels — made at home! These falafel patties are super easy to make at home and are loaded with traditional flavors like sesame seeds, tons of parsley and a hint of cumin.

INGREDIENTS

  • 1 cup Kevala Organic Garbanzo Beans (soak in 6 cups of water for 12-24 hours)
  • 1 bunch parsley
  • 1 small yellow onion, chopped
  • 5 cloves garlic, roughly chopped
  • 1 ½ teaspoon each: cumin powder and salt
  • 1 teaspoon black pepper
  • ¼ -1 teaspoon cayenne powder
  • ¼ teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1 tablespoons Kevala Organic Raw Sesame Seeds
  • 2 – 4 tablespoons all purpose flour
  • Kevala Avocado Oil, for frying
DIRECTIONS
  1. Drain the garbanzo beans from the water and dry them completely. You can do this on a kitchen towel by giving them a good wipe down.
  2. Transfer the garbanzo beans along with the rest of the ingredients except the sesame seeds and flour to a food processor. Pulse the mixture until it breaks down. You don’t want it to become a paste. You want it to still have tiny chunks of chickpeas running through.
  3. Transfer the falafel mixture to a bowl, add the sesame seeds, and start by adding 2 tablespoons of flour. Stir to combine. Try to form patties with the mixture. If the mixture doesn’t hold it’s shape, add the remaining 2 tablespoons of flour and stir to combine. Allow the mixture to sit for 10 minutes before forming patties or balls.
  4. Heat an inch of oil in a nonstick skillet over medium heat. When the oil is warm, place 4-6 patties into the oil at a time, depending on the size of the skillet. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafel cook for 3-4 minutes per side. It’s always good to do a test patty, taste to make sure it’s cooked through and adjusting the time as needed.
  5. Let them cool and enjoy ;)