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I don’t remember when I had falafel for the first time, only that I loved it ever since my first bite. Working in Boston, there are plenty of great spots to grab falafel for lunch. My favorites are Falafel King and Pita Thyme, but once we started working from home, I decided to try to make my own recipe.
This recipe is easy to make with a food processor and is a great recipe to double up, and then freeze for later use. During the week, I’ll take some frozen, un-cooked falafels from my freezer and fry them up to put over a big greek salad or make pitas with. Eric is always excited when I say this recipe is on the menu that week.
Falafel can get dry pretty easily – but not this recipe! I love falafel– it’s fiber-rich, and a great for lunch, pitas, and a wonderful topping for salads! I suggest doubling the batch and freezing them. Falafels cook much better when frozen.
What you need to make seasoned and salted’s Falafel:
- ground cumin
- ground coriander
- all-purpose flour
- ground pepper
- vegetable oil
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 1 15 oz can of chickpeas drained
- 4 cloves garlic roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp ground pepper
- vegetable oil for frying
- Add the chickpeas, garlic, shallot, salt, pepper, cumin, coriander, and flour to a food processor with a metal blade. Pulse a few times until coarse- do not overblend!
- Form 1 – 1 1⁄2 inch balls, forming tightly so they are compact. Place the falafels in the fridge to chill while you start heating the oil. (If you are freezing, which I suggest, move falafels to your freezer on a sheet tray until frozen solid (about 2 hours). Then, move to a bag or a container suitable for the freezer). Whether cooking from frozen or fresh, follow the next steps..
- Heat 3 inches of vegetable oil in your pot or dutch oven. The oil should be at 375 °F – use a candy thermometer for this, and make sure it's not too hot or else the falafel will fall apart.
- Using a stainless steel slotted spoon or spider (or large serving spoon), gently drop falafels into hot oil. Cook until golden, flipping to ensure even color. When cooked, remove carefully and rest on a plate with paper towels. Salt immediately while hot, and serve right away. I love to dip hot falafel in hummus for an easy snack!