It is lunchtime and today we are making a vegetarian dish that doesn’t even make you miss meat. We are making tasty vegetarian falafel. You might think it takes a lot of effort to make but let me assure you that is not the case. Some overnight patients and a blender or kitchen machine are the main ingredients and doing all the hard work. Let’s get started!
What is great about falafel is that is has real texture. It is something you can bite in very similar to meat. You can make tasty falafel with canned chickpeas but if you want more flavour and texture I recommend to use dried chickpeas. Take 250 grams of dried chickpeas and but them in a bowl of water. Soak them overnight so you can use the chickpeas the next day. The chickpeas will double in weight after they are soaked in water.
After you have drained the chickpeas, skin the chickpeas and put all of the ingredients in the blender. So the chickpeas, onion, garlic, chili pepper (don’t worry you will not be spitting fire it just gives it a nice kick), cumin powder, coriander powder and some chives. If you like you can add some additional parsley and coriander. I do not like the taste of fresh coriander so I stick with the powder only. Then some salt to taste and blend away until you have a fine structure.
Do not over blend because then you will have hummus instead of the base of falafel. Create about 16 patties and press them slightly so they look like mini hamburgers. Heat sunflower oil in a pan and put the falafel in the pan. Fry and turn regularly until dark golden brown. Now tell me doesn’t that look inviting?
How do you make tasty vegetarian falafel
Great to eat with
You can keep the falafel in the refrigerator for a couple of days but a couple of months in the freezer. Put it in an airtight container or bag.
We are making tasty vegetarian falafel. You might think it takes a lot of effort to make but it is not the case. Lets get started!
- 250 grams of dried chickpeas or two tins of canned chickpeas
- 1 chili pepper (whole including the seeds)
- 1 red shallot
- 1 onion
- 5 cloves of garlic
- 1½ tbsp parsley powder
- 1½ tbsp cumin powder
- 1½ tbsp coriander powder
- Fresh chives
- Sunflower oil
Soak the dried chickpeas overnight. The chickpeas will double in size and weight.
Drain the chickpeas and remove the skin. If you use canned chickpeas drain them.
Put the chickpeas in a blender or kitchen machine.
Add the whole chili pepper including seeds, red shallot, onion, garlic, parsley powder, cumin powder, coriander powder and salt.
Blend the ingredients together and stir if necessary.
Add the chives and blend some more. Be careful not to over blend.
Make small patties with a spoon. This amount will be good for 16 to 20 falafel.
Heat sunflower oil in medium to hot pan.
Fry the falafel for a couple of minutes before turning them over and fry the other side until golden brown.
Let the falafel drain on kitchen paper.
Eat with soft flour tortillas and red saus. Store in the refrigerator for a couple of days or in the freezer.