Falafel
Happy Sunday! Today’s recipe is a fun one – falafel! It’s pretty quick to put together, and the best part is that if you make a lot, it freezes really well, so you can save it to cook later. Enjoy in a sandwich, over rice, or on a salad! We even included a bonus recipe below for a simple and delicious tahini sauce to go with it.
Falafel
Ingredients:
-2 Cups fava beans (canned or dry. You can swap for chickpeas if you have trouble finding the fava, but it’s worth the search!)
-½ Onion
-2 Cloves garlic
-½ Cup chopped parsley (for extra flavor you can also add in chopped cilantro, mint and dill to taste!)
-2 Tsp Ground coriander
-1 Tsp Ground cumin
-Salt to taste
-Optional: sesame seeds
Steps:
If using dried beans, make sure you start the night before by soaking them in warm water overnight for at least 8-12 hours. If using canned, go ahead and skip to the next step.
Start by draining and rinsing your beans. If using chickpeas, you can save the canned liquid to use as a vegan egg replacement in things like meringues and mayos (see here for aquafaba uses).
Add all your ingredients into a food processor, and blend in short pulses until you get a thick paste that holds itself together. So not super crumbly, but also not total mush.
Using your hands or a scoop, roll out the mix into little balls or patties.
If using the sesame seeds, gently roll or press them into your falafel before cooking.
For best flavor and texture, we recommend deep frying them in at least an inch of hot oil. It should take a few minutes on each side. You’ll know they’re done when they turn golden and crispy on the outside. Just make sure that the oil is hot enough before you start, and don’t crowd the pan. That way they will brown quickly and evenly, and won’t be a greasy mess.
If you don’t feel comfortable frying, you can spray them with a bit of oil and bake them in the oven at 350 degrees fahrenheit for about 12-15 minutes on each side – again, until golden brown and crispy.
When they’re done, we recommend eating them in a sandwich or over a salad with fresh greens, red onion, tomatoes, and tahini sauce!
Bonus Tahini Sauce Recipe:
-½ Cup tahini
-1 Clove grated garlic or a tsp of garlic powder
-½ A lemon
-¼ cup water
-1-2 Tsp olive oil
-Salt to taste
Mix all your ingredients together and add the water in little drops at a time until the tahini begins to lighten in color and you get a smooth and thin, but not too runny sauce.
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