These falafel balls are excellent for spring with their cool tomato and cucumber accompaniments. You can easily change up the flavor by adding more cumin/coriander or going heavier on cayenne or parsley...or adding cilantro, if you're into that stuff. Fresh parsley is a nice addition and adds a lot of flavor. I've linked to the recipe I have adapted this from below. I include a fried and baked option to help make these healthy balls even better for you. The falafel paste also keeps well in the fridge to fry or bake at a later date.
Ingredients:
1 - 16oz can chickpeas, or 1 cup dry (soak overnight then follow instructions below if using dry)
1 onion, diced - or onion powder, as I use
2 cloves garlic (at least)
1.5 tsp cumin (I add 2 tsp or a full tbsp sometimes. Play with it!)
1 to 1.5 tsp coriander
parsley, dried - maybe 1/2 to 1 tsp. If using fresh add it 1 tbsp at a time to taste. Generally 2-3 tbsp.
cayenne powder, or fresh hot peppers finely minced. Just a few shakes of powder.
salt & pepper
2 tbsp flour
cilantro (optional, I omit this so...)
oil, for frying
For Serving:
pita (I like to use minis from TJs. Check ingredients on this first if veganism is a concern, most pita is though)
fresh tomatoes, diced
fresh cucumber, thinly sliced
fresh spinach, rinsed and dried
tahini (The TJs is amazing - see the hummus section)
Red radish, avocado, and red bell peppers can all make nice falafel toppings as well!
Rinse canned chickpeas, then boil in a small pot for 5 minutes. Lower to a simmer for 25-45 minutes. Remove from heat and drain. I remove some of the little clear shells that have now popped off the chickpeas...you'll see what I mean. This helps the balls stick together better, and have a nicer smoother consistency.
Yeah, I said it. P.S. Don't worry about getting every last one unless you're trying to make hummus. See Smitten Kitchen for details on that subject.
Anyway! If you're baking your balls now is a good time to preheat the oven to about 375. In a medium bowl combine the chickpeas, garlic, onion, spices, herbs and flour. Stir to evenly combine, then use a potato masher to mix into an approximate paste, it should not be runny or pourable. I like some chickpea chunks to remain but you can also go for a smoother consistency. You can also use a food processor for this. Then use a large spoon and hand form little patties or balls, about 2 tbsp per ball?
FRYING: Get your pan on a medium(low med?) heat (some sources say 350 if you can measure your oil temp) with a generous amount of oil. I honestly have no idea how much but these can soak it up. Have a plate with a paper towel layer ready to receive the hot oily balls. The paper soaks up the oil and helps both sides stay crispy.
Form 5ish patties at once and gently place in hot oil; fry for about 7 minutes - I flip around the 3-4 minute mark when the patty is starting to stick together. THEY WILL almost certainly try to break apart on you at first, or lose little crumbles as they fry. Lowering the heat so the oil isn't bubbling so violently can help. Plan to scoop out the little crumbles with something slotted between each batch of balls. These are crispy and delicious and you want to keep them (duh).
...You can always double fry your balls if you feel they weren't crispy enough the first time around. Just sayin'.
BAKING: Your oven should have been perheating from the above step to 375. Line a cookie sheet with foil and spray or drizzle olive oil, spread evenly. Then lay your hand formed pattys on the foil evenly spaced. Bake for 7 minutes, then lightly oil the tops and flip them over so both sides get a little crispy on the foil. Bake another 7-10 minutes. Check them because you can over bake them and dried out falafel isn't as great. Adjust oven temp or cooking time as necessary. I have a gas stove that tends to run hot, so I set it at 350 to actually bake a bit hotter.
Adapted from: http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm
Happy Spring!
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