I was in the mood for good falafels. You know, the real ones. The falafels that taste like the ones you could get in Middle East. I’ve been there and their falafels are incredible! I made some falafels before.. Some were raw, some were vegan, gluten-free, and some were also made with canned chickpeas, but nothing were really tasting like the ones I had in Israel. And there is nothing wrong with canned chickpeas, but one of the secrets to have really good falafels is to use dried chickpeas. You basically have to make them from scratch. But guess what, it’s not that complicated. It just required some planning, and you can do this.
If you make falafels, you have to make hummus. And to have a really good hummus, you need to use dried chickpeas as well. So it’s easy as you just have to soak all your chickpeas at once. They will then be ready the next day when you’re ready to start cooking. This hummus recipe is absolutely incredible, and even my world traveler super picky husband loved it lol. It’s smooth and creamy, and just so tasty. Make sure to keep the bean cooking liquid (not the soaking liquid) to help you achieve the desired consistency.
I also made an Israeli salad by simply combining cucumber, seeded tomatoes and red bell peppers with olive oil, lemon juice, sea salt and pepper, as well as fresh mint and parsley. I recommend making a salad or something light, crunchy and hydrating with your dish, as the falafels and hummus are pretty dry and dense. I skipped the pita bread, as we’re not big fans of bread, but feel free to use a good quality pita bread if you like.
The last thing I made for this dish is a tahini sauce (obviously). It’s super easy to make. You basically just have to blend a few ingredients together.
So of course, if you want to make falafels, it requires some preparation and organization as there are different components to make. But it’s not that complicated and it’s a great “once in a while” dish to make.
The next day, with the remaining falafels, tahini sauce and hummus, I made a really good falafel salad with plenty of vegetables. It was very delicious!
- 2 cups dry chickpeas/garbanzo beans
- 1 small onion, roughly chopped
- 4 cloves garlic
- ¼ cup chopped fresh parsley
- 3 tbsp flour
- 2 tsp sea salt
- 2 tsp cumin
- 1 tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ⅛ tsp ground cardamom
- Soak chickpeas in water overnight.
- The next day, drain and rinse the chickpeas under running water.
- Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, coriander, black pepper, cayenne pepper, and cardamom.
- Pulse all ingredients together until a coarse meal forms. Scrape the sides of the processor and push the mixture down.
- Pour mixture into a bowl, wrap it and refrigerate for several hours, but at least for an hour.
- Take the bowl out of the fridge, preheat oven to 400F, and form falafels with your hands or with a falafel spoon, and place them on a cookie sheet. You will be able to make about 24.
- Bake falafels for about 15 minutes, or until the outside looks a bit crusty.
- Serve with hummus, tahini sauce, salad and pita if you like.
- ¾ cups dry chickpeas, soaked overnight
- 3 Tbsp tahini paste
- 1 garlic cloves
- ¼ cup fresh lemon juice
- 1 tsp cumin
- ¾ tsp salt
- Pinch cayenne pepper
- Bean cooking liquid, to achieve desired consistency
- ¼ tsp baking soda
- Soak dry beans in water overnight. The next day, when ready to cook, drain and rinse the bean under running water.
- Put soaked beans into a pot. Cover with cold water. Add a pinch of sea salt and ¼ tsp baking soda. Bring to a boil, reduce heat to low, cover, and let simmer until the chickpeas are soft and tender, about 90 min. Skim off the foam while beans are cooking.
- When chickpeas are ready, drain them but keep the excess cooking liquid.
- Add cooked chickpeas to your food processor (reserve a few if you like for garnish). Add the remaining ingredients and process until smooth, scraping off the sides to make sure all the ingredients are in there. Use bean cooking liquid (instead of water or oil) to achieve desired consistency.
- Put hummus into a plate. Drizzle with extra-virgin olive oil, add cooked chickpeas and sprinkle with paprika.
- ¼ cup tahini
- ¼ cup water
- 1 glove garlic, crushed
- ¼ tsp kosher salt
- 2 tbsp lemon juice
- Put all ingredients into a blender and blend until nice and smooth. Keep in the refrigerator.