I’ve been craving falafels lately (I mean, who doesn’t from time to time?!), so I decided to have a go at making them at home. The ready-made ones in the supermarkets are quite pricey plus they are deep fried in oil, so I figured it was pretty much a win-win if I could successfully make some oil-free versions at home. Healthier, cheaper…and surprisingly delicious if I do say so myself!
This is different from the standard falafel recipe, as you may notice. I mixed in some Indian spices, plus I used a cheesecloth to separate the chickpea “milk” from the chickpea pulp. I then used the milk afterwards for an exciting vegan cheesecake recipe which I’ll be posting about shortly!
Here are the ingredients I used for the falafels:
- one cup dry chickpeas
- sweet Mayan onion
- fenugreek leaves (a handful of parsely would be more conventional, but I love the taste of fenugreek)
- garam masala
- madras curry powder
- crushed chili pepper
- black pepper
- starch (if needed to help hold the mixture together)
I started by soaking the chickpeas overnight. A traditional falafel recipe would then blend the water and the chickpeas together with all of the ingredients, but instead, the next morning I blended the chickpeas and the water until smooth, and then used a fine cheesecloth to drain out all the chickpea milk and set that aside for my dessert recipe!
Into the chickpea pulp, I mixed the rest of the ingredients listed above. Then, I just rolled the mixture into little balls and then grilled them up until they had a nice crispyness on the outside. That’s really all there is to it!
I served this with homemade hummus and a simple tahini sauce. For the tahini dressing, I just mixed together the following:
- lemon juice
- fresh garlic paste (garlic powder would also work well)
Just for fun, I also tried making these mini falafel donuts. Same recipe, same process…but cuter.