Chef's Table

Middle Eastern Falafel

This recipe for Middle Eastern Falafel uses a mixture of seeds, nuts, garbanzo beans cooked in Beer, with mint, parsley, and coated in sesame seeds.

Servings	Prep Time
6people	10minute

Cook Time

5 – 25minute

Servings	Prep Time
6people	10minute

Cook Time

5 – 25minute

Ingredients

Instructions

Middle Eastern Falafel Directions:

In the bowl of a food processor, add the garlic cloves, nuts of choice, onion, parsley, mint, cumin, baking powder, and salt. Pulse several times to mix and chop all the ingredients to a semi-fine meal, similar to very coarse sand. Add the cooked and cooled chickpeas, 1 tablespoon each of sesame seeds (white & black), and the hemp seeds. Measure the remaining seeds into a medium-size bowl, as they will be used to coat the outside of the falafel balls. Pulse several more times, until the mixture is the consistency of wet, coarse sand. Do not make the mixture into a paste, like hummus, or the final product will not have the right texture and mouthfeel.
Using a medium-size ice cream scoop, falafel ball maker, or a soup spoon, make ping-pong-size balls.
Place into the bowl of mixed seeds. One at a time, gently roll the ball, first in the seeds to coat, then in your palms to lightly press the seeds into the mixture. Be careful not to squish or compact the falafel, as that will result in a denser finished product. Place the finished ball onto a sheet tray (lined with either a silicone baking sheet or parchment paper) if baking, or onto a plate if frying.

Oven Baked Falafel Directions:

Baking the falafel results in a final product that is less greasy, but still crunchy. Preheat your oven to 400°F | 204°C. Place the sheet tray with the falafel balls into the oven and bake for 20 – 25 minutes, or until golden brown on the outside and cooked all the way through on the inside.

Frying Falafal Directions:

Fill a medium-sized pot with peanut oil or other high-temperature frying oil and heat to 375˚F | 191°C. Once the falafel balls are formed, place 3 – 4 balls onto a skimmer and gently set them into the hot oil, frying for about 4 – 5 minutes a batch. The balls should be golden brown and the seeds nicely toasted. Remove from the oil and place onto paper towels to allow any excess oil to drain, and lightly season with salt. Repeat with the remaining balls. These are best served hot.

Recipe Notes