When I wrote about my Real Sourdough Pita Bread I introduced you to one of my all-time favorite restaurants, Falafel’s Drive In.
They have that perfect mix of Middle East authenticity and American Drive In. It’s a great combination!
Every time I’m in San Jose, California I stop in for a falafel or two, a banana milkshake, and some good memories!
I don’t know what they fry their falafels in, I don’t know whether or not they use organic chickpeas or organic flour, and to be honest, I don’t want to know. That would just ruin the magic of the place.
But, I do take these things very seriously, so when I make falafels at home they are always organic, sprouted, and fried in traditional fats!
This recipe takes some time, the beans are sprouted for 5-6 DAYS.
Sprouting beans is pretty straight forward though, and sprouting adds a lot of nutritional benefits.
By sprouting the chickpeas completely you get a deeply nourishing falafel that has been properly prepared, making it easier to digest, breaking down enzyme inhibitors, and boosting vitamin and mineral content.
This recipe feeds a crowd, dishing up around 60 falafel balls that are perfect for eating hot or freezing along side my sourdough pitas for easy re-heatable dinners.
Re-heat frozen falafel balls on a baking sheet in an oven set to 350°F. Cook them just until they are crispy. About 15-20 minutes.
Since I live in Oregon now and only get to indulge in my favorite Bay Area falafel joint once or twice a year, I had to come up with my own nourishing falafel recipe.
I’m really happy with the results and I hope you will be too!
Perfect Accompaniments To Homemade Falafel
- 3 Cups Dried Chickpeas
- 2 Bunches Fresh Flat Leaf Parsley
- 1 Fresh Onion
- 12 Cloves Garlic
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Salt
- 1-2 Teaspoons Cayenne, (or chili flakes)
- 1 Teaspoon Black Pepper
- 1/4 Cup Fresh Lemon Juice
Oil for Frying
Sprouting the Chickpeas
- In a large bowl rinse and soak the chickpeas covered with fresh filtered water for 4-6 hours.
- Drain the beans and rinse them well. Let them sit covered overnight.
- The next day, rinse and drain the beans morning and night. Never leave water in the bowl.
- Repeat this for 4-5 days until the beans have all sprouted and the roots are about 1/2 inch long.
Making the Falafel Batter
- Wash and dry the parsley, removing the tough thick stems. Small tender stems are fine.
- Working in batches, puree the sprouted beans and parsley in a food processor or food mill. Depending on preference you can leave them a little chunky or puree them very smooth. I prefer the latter. Add the pureed mixture to a large bowl.
- Add all the spices, salt, pepper, and lemon juice to the bowl and combine thoroughly.
- Set the falafel batter aside.
Frying the Falafel Balls
- Heat the oil over medium heat in a small, deep sauce pan.
- Using a scoop or spoon, roll 5 falafel balls about the size of a small plum.
- Add the balls to the hot oil and cook them for 3-5 minutes until golden brown. If they are browning too fast turn down the heat. They need at least 3 minutes to cook completely through.
- While the first batch cooks, roll the second batch and so on until all the balls have been cooked.
- Remove the falafel balls from the oil with a slotted spoon or spider. Drain them on a paper covered plate.
- Serve them warm in pitas for falafel sandwiches, on a hummus platter, or on a large salad with tahini dressing!
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