You can make pita pockets with these falafels or eat them in a salad, grain bowl as I do. Now these do take some time as you have to soak the chickpeas. However, that is the most time consuming aspect of this recipe.
Let's get started.
Falafel
1/2 Pound Dried Chickpeas
3/4 Cup Fresh Cilantro, finely chopped
3/4 Cup Fresh Parsley, finely chopped
1/2 Cup Fresh Mint, finely chopped
6 Green Onion, sliced
2-4 Cloves Garlic, minced
1 Tsp. Ground Cumin
1/2 Tsp. Ground Coriander Seeds
2 Tsp. Kosher Salt
2-3 Cups Vegetable Oil
Rinse the chickpeas and place in a large bowl. Add in enough cold water to allow the chickpeas to triple in volume. Cover and let stand at room temperature overnight.
The next day, drain, rinse, and dry the chickpeas in a salad spinner.
In a food processor add in the chickpeas, herbs, scallions, garlic, cumin, coriander, salt and pulse until the chickpeas are finely minced. Stopping every now and then to scrape down the sides of your food processor. You can tell the mixture is ready when the mixture is able to be squeezed together.
Transfer your falafel mixture into a bowl, cover, and refrigerate for 15 minutes.
Once the mixture has rested. Using a cookie scoop, scoop out the falafel and shape into an even balls.
When all of the balls have been formed fill a skillet with enough oil to come up 3/4 inch in the pan. Allow the oil to come up to 350 degrees.
frying in batches, lower in falafels leaving space in between each falafel. Allow to fry for 2-3 minutes or until the bottom is browned, flip and allow the second side to brown.
Transfer falafels onto a paper towel lined plate and sprinkle with salt. Repeat frying for the remaining falafels.
Bowl Necessities
Rice, Quinoa cooked (see below for recipe)
Hummus
Tahini Sauce (see below for recipe)
1 English Cucumber, chopped 1
Cherry Tomatoes, halved
1/2 Red Onion, thinly sliced
Feta
Mixed Greens
Place 1/3 Cup of your quinoa rice mixture onto the bottom of a bowl, top with a handful of mixed greens, 4-5 falafels, cucumber, tomatoes, onion, hummus, feta, and a generous drizzle of tahini sauce.
serve and enjoy.
Tahini Sauce
1 Whole Head of Garlic
4 Lemons, juiced
1/2 Tsp. Ground Cumin
1 Cup Tahini Paste
Cold Water
Kosher Salt
Combine garlic and lemon juice in a blender. Pulse 15 short pulses. In a bowl strain using a fine mesh strainer and press out as much liquid as you can with the back of a spoon or a rubber spatula, discard the solids.
Add cumin and tahini paste to the lemon/garlic juice and whisk to combine. It will seize up and turn pasty don't panic.
Add in cold water a few tablespoons at a time, whisking in between each addition, until smooth. Season with salt to taste.
Refrigerate for up to 2 weeks.
Quinoa Rice
1 Cup Quinoa
1 Cup Jasmine Rice
2 Cups Water
Toast the quinoa in a dry pan over medium heat for 5-8 minutes.
Transfer the quinoa to a rice cooker add rice, and two cups of water. Start the rice cook and cook until it's done.
If you are going to cook this on the stove top add in 2 1/2 Cups of water, bring to a boil and cover the pot. Reduce the heat to low and cook for 15-20 minutes. Turn off head and allow to sit for an additional 10-15 minutes then fluff with a fork. Serve and enjoy.
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