I love falafel… crispy outside, fluffy/creamy inside, with lots of herbs and warming spices. I like to serve them in whole wheat pita pockets, with lettuce, tomato, and a lemon vinaigrette. Falafel should be made with dried chickpeas. Recipes using canned chickpeas will turn out pasty and gummy inside.
Rinse 1 cup (6 ounces) of dry chickpeas, then place in a bowl and cover with at least 3 times their volume with water. Cover and let it sit at least 8 hours.
They will double in size, and soak up most of the water.
Now it’s falafel time! Here’s what you’ll need:
Drain the chickpeas and add them to a food processor bowl, with 5 trimmed green onions, a big handful each of parsley and cilantro, 3 peeled garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon cumin, and 1/8 teaspoon cinnamon.
Process, scraping down the bowl as needed.
When you have a nice paste, you’re all done!
I use my 2 tablespoon scoop to scoop balls of falafel dough onto a plate.
I got 14 balls out of my batch. Pat the balls down into patties. The dough will feel very soft and wet.
The patties can be refrigerated, covered, for several hours, if you want to make them ahead.
Next, heat 2 cups of refined coconut oil in a cast iron skillet over medium high heat. I like to use refined coconut oil for frying, because it does not make that nasty fast food restaurant deep frying smell! To get the coconut oil out of the container, microwave the jar for a minute, which will soften it right up.
Heat the oil to 375.
Add half the falafels to the hot oil.
Cook 1 to 1 1/2 minutes per side, until golden.
Remove the falafels to a paper towel lined plate, and cook the second batch.
Once the falafels are ready, you can assemble the sandwiches. For each serving, place 1 teasoon each lemon juice and extra virgin olive oil in a bowl, with a pinch of salt and pepper.
Add a handful of red leaf lettuce and cherry tomatoes, and toss to coat.
Cut a pita round in half and open the pocket. Stuff with falafels, and the lettuce mixture. Serve!