How to Make Falafel
Have you failed with the falafel? Then it may be because you used boiled chickpeas. The best feta falafel is made with uncooked chickpeas. That is, with chickpeas that have first been soaked for 12 hours so that they can swell up to their normal size. Then they are ground into a flour in a blender.
I make falafel either with only soaked, uncooked beans or sometimes with a fifty-fifty mix of cooked and uncooked chickpeas. Then, I cook half of the soaked beans and grind with the uncooked ones afterward.
When I fry the falafel, I do not use enough oil to take a bath in a saucepan or deep fryer.
I don’t even own a deep fryer because I dislike things that take up a lot of space and can only do one thing. I usually fry falafels in the frying pan instead.
About half the height of the falafel is in oil, then I turn them continuously. This way you do not use a lot of oil, and you see when they start to change color and are ready. But you can do as you please. If you have a deep fryer, you can of course use it.
Vegetarian Everyday Dinner
For this falafel with garlic rice and sesame salad, I use only uncooked chickpeas. Garlic rice is a typical Brazilian phenomenon where you first fry the raw rice grains in oil and garlic. Some also use yellow onions. When the rice is fried for a few minutes, pour on the water and simmer under a lid as usual. Preferably use long-grain basmati rice for this. If you use jasmine rice, you should first rinse it a couple of times so you get rid of the starch. You want as non-stick a rice as possible.
I also make a salad of cabbage, carrots and peppers that are fried and seasoned with sesame oil. The whole thing will be a good vegetarian dish that is well suited to swing together for everyday dinner. If you add a vegetable fraiche to the sauce, the dish becomes completely vegetarian and vegan.
Falafel With Garlic Rice and Sesame Salad
For: 4 people
1 cup dried chickpeas (approx. 175g)
0.75 cup rice flour
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp chili flakes
1 tsp salt
0.5 tsp black pepper
0.5 tsp onion powder
5 tbsp water
2 tbsp olive oil
0.5-1 liter (1-2 pints) of rapeseed oil (to fry in)
3 tablespoons rapeseed oil
3 cloves garlic
1.5 cups basmati rice
Pinch of salt
1 broccoli head (250g each)
150g red cabbage
1 red pepper
1 red chili fruit
2-3 tablespoons rapeseed oil
2 tablespoons sesame oil
1 cup crème fraîche (vegetable alternative for a vegan dish)
1 tablespoon parsley
2 tablespoons water
- Soak the chickpeas in triple the amount of water for at least 12 hours.
- pour off the water and place the chickpeas in a large mixing bowl. Beat the peas into coarse “flour”. Mix the chickpea flour with rice flour and all the spices. Mix in water and olive oil gradually until it has a good consistency that can be shaped.
- Shape the batter into pucks and place on a cutting board. Heat the oil in a frying pan, similar to this T-fal Dishwasher Safe Cookware Fry Pan to about 140° Celsius (284 Fahrenheit). Add the falafels and turn them over a couple of times. Feel free to increase the heat a little at the end and fry until they have a golden color. Place on a paper towel and let them drain.
- Put a few tablespoons of oil in a saucepan together with the crushed garlic. Let it heat and then put in the rice. Fry while stirring together for about 3 minutes. Turn on the water, add salt, and let the rice simmer under a lid for 12 minutes. Remove the pan from the heat and remove the lid, so that if there is liquid left in the bottom of the pan, it can evaporate. Stir in the rice and season with pepper.
- Cut the broccoli head into smaller trees. Also, peel the stem and cut off the woody end. Cut the stem into narrow rods. Shred red cabbage. Peel a squash, grate it and shred it. slice the chili fruit. Peel the carrots and cut them into sticks. Heat a frying pan with rapeseed and sesame oil. Put in all the vegetables and fry them while stirring until they soften. Season with salt and pepper.
- Mix the crème fraiche with the parsley and a little water so that it has a runny consistency.