[vc_row][vc_column width=”1/2″][vc_empty_space height=”32px”][vc_column_text]Ahh falafels…the gift from the Middle East. We like to make our falafels bigger and more moist than usual. Because of this, the balls are somewhat fragile and should be handled with care when frying.  Falafel may be served with pita bread, yogurt with mint, pickled radishes, hummus, baba ghanoush or anything else to your liking.[/vc_column_text][/vc_column][vc_column width=”1/2″ css=”.vc_custom_1427308651874{background-color: #e5e5e5 !important;}”][vc_custom_heading text=”Awareness” font_container=”tag:h2|text_align:center” google_fonts=”font_family:Raleway%3A100%2C200%2C300%2Cregular%2C500%2C600%2C700%2C800%2C900|font_style:400%20regular%3A400%3Anormal”][vc_column_text]Like in any recipe preparations, attention to detail a.k.a “love” always makes the best food. While we try to create recipes that will come out great the first time through, your careful attention will make them even better as you repeat.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]Falafel

Yield – Approximately 15 falafel balls

  • 1 cup chickpeas (soaked overnight in 4 cups water (w/kombu optional))
  • 1 1/2 cups diced onion
  • 2 cloves garlic
  • 1 cup parsley
  • 1 Tbs fresh lemon juice
  • 1/2 cup water
  • 1 Tbs cumin seed
  • 1 Tbs coriander seed
  • 1 Tbs dried pepper flakes
  • 1 Tsp salt
  • 1 Tsp baking soda
  • 2 cups rice flour
  • 2 cups canola or vegetable oil (for frying)


  1. Drain soaking chickpeas, remove Kombu if using, and place into a medium sized pot and cover with water. Bring to a boil then reduce to a simmer and cook until tender.
  2. Drain chickpeas from cooking liquid and set aside to cool. Set aside 1 cup of the cooking liquid.
  3. In a small saute pan, over low heat, gently toast cumin seeds, coriander seeds and red pepper flakes, until browned slightly and aromatic.
  4. Add the salt to the toasted spice mixture and grind till fine in a spice grinder or small coffee grinder.
  5. In a medium size food processor, place chickpeas, spice mixture, onions, parsley, garlic, lemon juice and baking soda and grind to a coarse paste.
  6. Add chick pea’s cooking liquid 1 tbs at a time if needed, until desired consistency is reached – mixture should not crumble apart.
  7. Using a 1 oz. ice cream scooper or a tbs spoon, scoop 1 tbs of mixture at a time, form into round balls and place onto a parchment lined pan.
  8. Place rice flour in a medium sized bowl and indivually roll each falafel ball in the flour to coat. Place onto parchment.
  9. In a medium sized saute pan, heat about 1 inch of oil to about 350 degrees F .
  10. When oil is hot, gently place 4-5 falafel (do not overcrowd) in the pan and cook for 2 min.
  11. With a slotted spoon turn each falafel and cook another 2 min.
  12. When falafel are browned all over, remove with slotted spoon and place onto paper towel lined pan or plate.
  13. Continue to fry in batches, removing any broken off bits as you go so as not to burn.

Note: Before frying, raw falafel may be placed in the freezer on pans and then transferred to freezer bags when frozen. When ready to use, thaw the balls, coat with rice flour and fry.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_single_image image=”1763″ border_color=”grey” img_link_target=”_self” img_size=”full”][/vc_column][/vc_row]

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