I want to try to make falafel. The phrase “delicious falafel” seems to haunting my brain and I’ve taken it as a sign.
First, does it make a difference if you use canned chickpeas instead of taking dried ones and soaking them overnight?
Second, what kind of oil is best?
Third, do I really have to deep-fry them? Can I just make sort of flat patties and flip them over often?
Fourth, what’s your favorite falafel recipe?
I made falafel a couple of weeks ago. I strongly recommend the canned chickpeas instead of dried, unless you have time to cook them.
Here’s what I did: I used one can of chickpeas (drained), a teaspoon each of cumin, ground coriander (can take it or leave it, though, if you don’t have any) and chili powder and salt. You can put any other spices you want in there. Also, the salt is to taste - I think I put in a little more, but you should do whatever you prefer. Then toss in a handful of fresh cilantro, 4 or more tablespoons of flour (I wished I had used more because mine were more like falafel paste patties - I like them firmer) and a little olive oil. Blend in a cuisinart until smooth. If you need to, add in more flour, shape into patties and fry in olive oil (not deep fry) for a few minutes per side.
While they’re cooking, mix some yogurt, mint, cilantro, tomato and cucumber together along with whatever other spices/herbs you want and some salt & pepper and you’ve got an easy, fresh sauce.