writings from a women-run modern homestead. 

adventures in intentional living, radical homemaking, finding meaningfulness in the mundane, and subverting the food systems that be to feed my family nourishing food from our bit of land.

the resistance starts at home.

Homemade Falafel

Homemade Falafel

This is my third garbanzo bean based recipe that I have posted, because anything chickpea is DELICIOUS, in my humble opinion. We eat them like grapes in this house. They pack 15 grams of plant protein and 14 grams of dietary fiber per cup of cooked beans. Traditional Falafel is a vegan Arab food. This recipe is a variation pretty near to traditional preparation.

A great way to eat it is on a pita with feta, lettuce, tomato, cucumber, onions. Have with toppings like plain yogurt, hummus, tahini sauce, tabbouleh, taziki. Serve with a side of pickles, roasted eggplants and red peppers. Or just eat it on a wrap or salad of your choice!

 falafel, chickpeas, garbanzo beans, beans, plant based, vegetarian, vegan, recipe, homemade, organic

Ingredients

1 lb dry garbanzo beans (will amount to 4+ cups after soaked) please don’t use canned! It will never work
2 TBS flour
1 shallot, finely chopped
¼ cup chopped parsley (fresh is better, but dried works)
3 (or more!) cloves of garlic
1 TBS turmeric
1 tsp salt
1 TBS cumin
1 tsp ground coriander
oil for your skillet - I use grape-seed or avocado oil

This recipe will make about 30 falafel patties

 parsley, herbs, homemade, vegan, plant based, vegetarian, farm fresh

Directions

  1. Soak the chickpeas in water overnight. They will swell as they soak so be sure they’re submerged about 3” deep of water.
  2. Pulse all ingredients except the oil in food processor until mixture is a grainy consistency
  3. transfer and mix in a bowl
  4. Cover and refrigerate the mixture for at least an hour
  5. Form falafel mixture into round balls about the size of a golf ball, then gently smoosh them down into more of a pattie. I use an ice cream scooper and my hands. Flour or water on my hands keeps it from sticking too bad.
 falafel, homemade, vegan, vegetarian, plant based, clean eating, chickpeas, garbanzon beans, protein, fiber

6. Heat enough oil to cover your skillet (about ⅛ inch deep)

7. Once hot cook falafel for 2-3 mins a side until golden brown. If it is crisping up much quicker than that, turn the heat down or else your falafels will not have enough time to cook through.

8. Remove from skillet and place on a towel covered plate. The towel will absorb and extra oil. And drape the towel over top of them, as you would dinner rolls, so that they keep warm and moist as you cook the others.

If you’re having difficulty with them falling apart, process it into a smoother consistency + add another TBS of flour + and one egg. This should be a sure bet that they stick!

If you want some spicy to your dish add some cayenne or red chili flakes as you mix it. I leave this out these days because my little daughter eats it.
 

 falafel, plant based, vegan, vegetarian, clean eating, protein, fiber, healthy, homemade, modern homestead, radical self care

Enjoy!

Simple Pleasures

Simple Pleasures

Simple Pleasures

Simple Pleasures