It might not seem like a healthy food because it’s deep fried, but the dense dough does not soak up the oil like starchy or battered foods. I’ve tested this by measuring the amount of oil before and after and 30 falafel retains 2-3 tbl of oil and some of that seeps out when cooling on paper towels.
- 2 cups dried chickpeas (soaked min 4 hours)
- 1 tsp baking powder
- 1 small onion
- 4 cloves garlic
- 1 Tbl cumin
- 1 Tbl coriander
- 1 bunch chopped parsley
- 8 oz yogurt. I used coconut yogurt but dairy will work too. Make sure it’s plain, unflavored, and sugar free.
- 1 cucumber, peeled, cored, and chopped
- 2 cloves garlic, minced, crushed, or pressed
- 1 tsp dill weed
- 1 Tbl lemon juice
- Pinch of salt
Mix and refrigerate at least an hour
Drain chickpeas and put in food processor. Process for 2-3 minutes until crumbly.
Add everything except parsley until mixed. Add parsley until fully incorporated.
Use cookie scoop to drop falafel balls into hot oil. Use medium heat and cook until brown, 5-7 minutes. After cooking place falafel on several layers of paper towel to cool. Serve warm.
Tips for success:
- Don’t try to rush cooking. If your oil is too hot the outside will burn and the inside with be raw. There’s nothing harmful in this, because it’s vegan, but it won’t taste good.
- Don’t mash the falafel in yours hands because they will be too dense. This is why a cookie scoop, or two spoons, is your best shaping tool.
- Use an oil that can get hot. Coconut oil and olive oil, while popular for health conscious people, can’t get hot enough. Use canola or peanut oil.
- Let your falafel mix sit for 30 min to an hour before using. This will allow the flavors to meld and the dough to stiffen slightly.
- A blender won’t be able to process the chickpeas. Use a food processor or Ninja.
*Per falafel ball