It’s either I’m losing my mind, or I am getting really skilled at making falafel. I’m crossing my fingers that it is the latter.
For about a week, we have been exploring the new Portland neighborhood and getting to know some of our favorite restaurants (which are very important on our list).
Wolf and Bear is a great place to eat vegetarian and vegan Middle Eastern cuisine with many gluten-free choices. The Gomasio with Falafel has always been my favorite. You can add up to two, but I insist on three because of course.
After eating this falafel several times, I studied its flavor and texture. I was convinced that it was time to step up my falafel-making game. You probably know what’s going to happen.
Falafel: The Origins
It is a hotly contested topic. Others claim that it is a quintessential Israeli dish, while Palestinians insist it has Arab roots. Still, others say it was born in Egypt, Lebanon, or Yemen.
We may not be experts on the origins, but we love the crispy texture and flavor of falafel. Falafel, traditionally, is a fried patty or ball made of chickpeas or fava beans. What’s there not to like?
For those who want to know more about the history of falafel, you can read it here or here.
Here is a version of ours that we’ve adapted to fit your needs. If you want a more traditional falafel, try This Recipe by Tori Avey or This recipe by The Kat Chef.
How to Make Falafel
This recipe is made with only ten ingredients and a chickpea-soaking method that I stole from the Kitchen.
This recipe is different from my previous attempts in that I use dry chickpeas and pan-fry them instead of baking. These two changes, I think, make a huge difference.
Ingredients
- Dry chickpeas: 1 1/2 cups
- Fresh parsley, chopped to 1/2 cup
- White onion, 1/2 cup
- Small cloves of garlic – 4-7
- 2 Tbsp gluten-free oat flour (or gluten-free flour blend)
- Add more salt to taste.
- Ground cumin – 2-3 tsp
- Cardamom, one pinch of ground
- 1 tsp of ground coriander
- 1 pinch cayenne pepper (optional)
- Grapeseed (or another high smoke point oil) for pan frying
Instructions
- In a fine-mesh strainer, rinse the chickpeas (uncooked). Add them to a large pot. Cover with two inches of water and bring it to a rolling boil on high heat. Boil for one minute. Cover, remove from heat, and let sit for an hour. Drain, lightly rinse, and thoroughly dry (method taken from The Kitchn).
- Add parsley, garlic, and onion to a processor. Mix until well combined. Set aside.
- Add the chickpeas to the food processor once they are slightly cooled. Also, add the gluten-free oatmeal, cumin (optional), cardamom (optional), coriander, and cayenne. Mix thoroughly and scrape down the sides as necessary. It may take 4-5 minutes for all the herbs and spices to be fully incorporated. The paste should be a close match to the chickpeas, with very few herbs and only a few small pieces.
- Taste a little and adjust the spices/salt/herbs if necessary. Cover and place in the fridge for an hour to allow flavors to blend and texture to firm up.
- After the mixture has cooled down, please remove it from the refrigerator. Scoop out 1 1/2 tbsp (using this scoop) and gently shape it into small discs with your hands. If your falafel doesn’t stick together, you may need to blend the mixture more thoroughly or add a little more oats flour if it is too wet.
- Once you have formed your falafels (24 total/amount as written in the original recipe // adjust if changing batch size), heat a large cast iron or metal skillet on medium/medium-high heat. Add enough oil to the bottom of the skillet and wait for it to heat up. Place only as many falafels as can fit in the pan, and cook for 2-3 minutes per side. Flip them gently once the bottom is browned. They can be fragile. Continue cooking until all the falafel is cooked. If they are browning too fast or not cooking quickly enough, adjust the heat accordingly.
- They are also delicious with hummus or garlic-dill sauce. For heat, I like to garnish them with Chili Garlic Sauce. Serve with greens or pita. Or, enjoy them as they are!
- Fry the falafel in a pan and allow to cool. Add to a freezer-safe container and freeze for up to one month. Reheat the mixture in an oven at 375 degrees F (190 C) until it is warmed.
