How to make falafel?

Falafel is something I do far too rarely. I usually make my falafel with fifty-fifty uncooked and cooked chickpeas. Sometimes I run with completely uncooked but these falafels get a little harder in consistency. 

By uncooked I mean dried chickpeas which are then soaked for 12 hours. If you buy dried chickpeas, it will be much cheaper than if you buy ready-cooked canned or tetra pak. 

The chickpeas swell up 2-3 times in size when you soak them. Of course we also buy ready-cooked chickpeas in a tetra or jar. But we have them for the more spontaneous dishes when you are out too late to soak and cook the chickpeas first.

Perfect Food for the Sports Holiday

A herbal falafel in liba bread with salad and yoghurt dressing is both good and easy to swing together. As I said, you have to soak your chickpeas well in advance. Therefore, a little forethought and planning is required. 

Falafel also requires some spices. Without all the good North African spices, they get a little boring. I have in both cumin, ground coriander, along with onion powder and chili flakes – spices I always have at home. Of course also add salt and pepper, and in this case, chopped fresh parsley. 

You can skip the parsley if you want. I usually use rice flour for my falafel to keep it together. Both chickpeas and rice are gluten-free, which makes these falafels a tasty treat for coeliacs.

If you choose gluten-free bread, the whole dish will be gluten-free, but I use Liba breads, which are oriental, large pita-like breads . In addition to the falafel, I fill the breads with a good salad of fried cabbage, carrots and peppers. 

Over the falafels, I roll a simple dressing of natural yogurt. You can take classic cooking yoghurt, Greek, Russian or Turkish yoghurt – all varieties go well. If you are lactose intolerant, use a lactose-free crème fraiche and if you are vegan, or want the dish completely vegetarian, you simply use a vegetable fraiche.

Yes… You Can Buy the Falafel Too

Does it seem too cumbersome to make the falafel yourself for this dish? Then you only buy ready-made falafel. NOW you can buy both fresh and frozen falafel, and special falafel mixes that you just stir together. It does not have to be more difficult than that. 

This is a typical dish that fits nicely as a Summer lunch or wrap it in foil or parchment paper and take it out on a picnic. The nice thing is that it can be prepared in advance and does not need to be served hot.

Herbal Falafel in Liba Bread With Salad and Yogurt Dressing

For: 4 people

Falafel:

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)

Yogurt Dressing:

0.5 cup cooking yoghurt or crème fraiche

1 teaspoon parsley

1 tablespoon water

Salad:

2 small carrots

150g cabbage

1 red pepper

Other Additions:

0.75 cup rice

4 liba bread (oriental bread)

Romaine lettuce

1 green chili

Method

  • Soak the dried chickpeas in at least double the amount of water for at least 12 hours. When the chickpeas swell to their normal size, turn off the water and run the chickpeas in a blender to a coarse “flour”. 
  • Mix the chickpeas with rice flour, crushed garlic, all spices and parsley. Stir everything together and beat in water and oil until the consistency is just right and works well to shape. Shape the batter into 12 pucks or even-sized balls. 
  • Heat the oil in a frying pan similar to this T-fal Dishwasher Safe Cookware Fry Pan and fry the falafels until golden. I usually do not have the falafels completely in oil, but about a little over half the height. I usually run the oil at about 140-150 degrees Celsius (284- 300 Fahrenheit) and turn the falafels at regular intervals. Then I increase the temperature a bit at the end so they get a little more color. Drain on a piece of paper.
  • Shred the cabbage and cut the carrot into thin sticks with a knife, a mandolin or a julienne cutter. Peel a squash, grate it and squeeze the pepper. Heat oil in a frying pan and add the cabbage and carrot. Fry on medium heat until it starts to soften. Beat in the apple cider vinegar and let it simmer for a minute. Add the peppers and fry for another 2 minutes. Add a pinch of salt and set aside. Fry until everything is softened.
  • Boil the rice according to the instructions on the package. Serve the falafel in liba bread together with shredded salad and chili.

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