Toris Kitchen Recipe
Try this Toris Kitchen recipe, or contribute your own.
Try this Toris Kitchen recipe, or contribute your own.
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tsp cumin
- 1/4 cup chopped fresh parsley
- 1 tsp ground coriander
- 1 3/4 tsp salt
- 1 small onion roughly chopped
- 1 pound (about 2 cups) dry chickpeas/garbanzo beans - you do not substitute canned, they will not work!
- 3-5 cloves garlic (i prefer roasted)
- 1 1/2 tbsp flour
- pinch of ground cardamom
- vegetable oil for frying (grapeseed canola, and peanut oil work well)
- food processor skillet
- Carbohydrate 0.555291471832015 g
- Cholesterol 0 mg
- Fat 0.0233736111125552 g
- Fiber 0.0321438886953526 g
- Protein 0.0344933333371557 g
- Saturated Fat 0.00232607777829648 g
- Serving Size 1 1 -34 falafel (16g)
- Sodium 0.451211111265348 mg
- Sugar 0.523147583136662 g
- Trans Fat 0.00446674444461397 g
- Calories 2 calories
Step-by-step
- Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
- Drain and rinse the garbanzo beans well.
- Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
- Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don’t overprocess, you don’t want it turning into hummus!
- Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout.
- Remove any large chickpea chunks that the processor missed.
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
- Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
- Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed.
- Heat the oil slowly over medium heat.
- Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference.
- The balls will stick together loosely at first, but will bind nicely once they begin to fry.
- Note: if the balls won’t hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won’t hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won’t hold, add 1-2 eggs to the mix. This should fix any issues you are having.
- Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
- When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
- Once the falafels are fried, remove them from the oil using a slotted spoon.
- Let them drain on paper towels.
- Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
- Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn’t process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
- SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
- HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
- TURMERIC FALAFEL (YELLOW FALAFEL): Add ½ tsp turmeric to the food processor prior to blending.
- EGYPTIAN FALAFEL: Use 1 lb. dried peeled fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain and rinse. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb. After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ½ cup chopped dill; ½ cup chopped cilantro; and an additional ½ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.
- HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.
- Cut the pita bread in half to form two “pockets.” Each pocket is a serving size.
- Stuff the pocket with falafel, as well as any add-ons you fancy. Here are some traditional add-ons that can be added to your pita; these are the ingredients most widely available at falafel stands throughout Israel: Tahini sauce, Shredded lettuce, Diced or sliced tomatoes, Israeli salad, Onions, Dill pickles, Hummus, Tabouli, French fries
- Here are some less traditional add-ons that are also tasty: Sprouts, Cucumber slices, Roasted peppers, Roasted eggplant slices, Sunflower seeds, Feta cheese, Yogurt, Tzatziki
My Crispy Falafel Adventure: A Homemade Journey
As a busy working mom, finding time to cook delicious and healthy meals can feel like a marathon. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present quest for dinner that pleases everyone. So, when I discovered the magic of homemade falafel, it was a game-changer. Forget takeout; this recipe became my secret weapon for satisfying everyone, including my picky eaters. I'll admit, the first time I attempted this, it felt overwhelming. The soaking, the processing, the frying – it seemed like a culinary expedition. But the results? Oh, the results were worth every minute.
The beauty of this recipe is its versatility. I love that it's a blank canvas for culinary creativity. One night, it's a classic falafel pita, overflowing with hummus, tahini, and crisp vegetables. Another night, I'll get experimental. I’ve added roasted sweet potatoes for a touch of sweetness, or crumbled feta for a salty tang. The possibilities truly are endless! My kids adore the sesame-crusted variation – the added crunch always makes it a winner. And the Egyptian falafel? A flavor adventure that transported us to another culinary world, all from the comfort of my own kitchen.
More than just a meal, this falafel journey has become a family ritual. The process of making the falafel is a bonding experience. My kids (with a little supervision, of course!) help with the chopping and forming the balls, feeling a sense of pride in contributing to our family dinner. It's more than just a recipe; it's a way to teach them about different cultures and flavors, all while creating delicious memories. It's a reminder that even amidst the chaos of modern life, we can still find moments of connection, creativity, and – most importantly – delicious food.
This falafel recipe isn't just about convenience; it's about reclaiming control over our family's health and well-being. Knowing exactly what goes into our food brings a sense of peace of mind. I can adjust the spices to cater to our tastes, and I can feel confident in the freshness and quality of the ingredients. This is more than just dinner; it's a testament to the power of homemade food.
The best part? The leftovers are just as delicious the next day! I love adding falafel to salads, turning them into hearty and satisfying lunches for the whole family. Sometimes, I'll even get creative and use leftover falafel to top pizzas, adding a surprising and flavorful twist to a classic dish.
Making falafel has become my escape – a few hours every week where I can turn off the world and focus on creating something delicious and nourishing for my family. It’s a reminder that amidst the demands of motherhood and career, a little bit of time spent in the kitchen can bring immeasurable rewards, both in taste and in connection.
So, if you're looking for a recipe that's not just delicious but also a source of connection, creativity, and mindful eating, I highly recommend giving this homemade falafel recipe a try. It might just become your new family favorite too.
