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 to 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 alongside 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 to 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
Oil for Frying
Sprouting the Chickpeas
Making the Falafel Batter
Frying the Falafel Balls