Falafel with a Kick

I have always been fond of falafel, but my real love for this decadent, fried, chick pea filled ball started when my daughter Carly and I had falafel at the stand with the longest line down the windy street of Le Marais in Paris. We ordered a sandwich filled with amazing falafel balls a special beet coleslaw and a creamy sauce with a kick. As we sat on the sidewalk we couldn't get enough of this amazingly fabulous falafel sandwich.

With many, many batches of falafel under my belt, I have concocted my version of a perfect falafel. They are light but they stick together and they have a bunch of fresh herbs and spices that add a nice little kick. You can fry them in a frying pan or a deep fryer, and they freeze great. For this recipe consistency is a must, so be sure to use a scoop so that the falafel balls are all the same size and they will cook at the same rate.

Ingredients:

2 garlic cloves chopped fine

1 small onion chopped

1 16 oz.can drained chick peas

1/4 cup fresh parsley chopped

1/4 cup fresh cilantro chopped

1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon red pepper flakes

1 teaspoon cumin

1 teaspoon coriander

1 Tablespoon olive oil

salt and pepper

canola oil for frying

If you use a 1 1/2" scoop each batch makes 17-20 falafel balls.

In a food processor first add garlic and pulse till chopped fine. Then add the onion cut up to the chopped garlic in so they are evenly chopped. Add the chickpeas, and pulse till well blended and finely chop.

Add the rest of the ingredients and pulse till it is all blended and is a paste consistency.

If you are using a frying pan make sure the oil is deep enough to cover the falafel balls, so you don't have to turn them and they keep their round shape.
If you are using a deep fryer, fry at 320 degrees for 4 minutes a batch.

Remove from the oil and drain on a stack of paper towels.

Make and fry one test falafel ball. If they fall apart while frying then add some more flour a Tablespoon at a time. and test till they stick together. They might of been over processed which makes the batter less dense.

Where we keep it Kosher

Falafel with a Kick

If you use a 1 1/2" scoop each batch makes 17-20 falafel balls.

In a food processor first add garlic and pulse till chopped fine. Then add the onion cut up to the chopped garlic in so they are evenly chopped. Add the chickpeas, and pulse till well blended and finely chop.

Add the rest of the ingredients and pulse till it is all blended and is a paste consistency.

If you are using a frying pan make sure the oil is deep enough to cover the falafel balls, so you don't have to turn them and they keep their round shape.

If you are using a deep fryer, fry at 320 degrees for 4 minutes a batch.

Remove from the oil and drain on a stack of paper towels.

These falafel will be a hit so you will probably need to make a few batches.

They freeze great, so fill up a shallow tin in a single layer so they don't get crushed and cover it tightly.

Serve them with tahini and pita bread.

Enjoy!