Falafel Platter

I hosted a small New Year’s eve gathering and I wanted to have some appetizers to munch on throughout the night. I had the usual dips, cheese tray and veggie platter, but I wanted something different- more of a wow factor. A falafel platter on it’s own isn’t that exciting, but when you say you made the falafel balls from scratch then your guests are intrigued.

I always wanted to attempt making falafel from scratch at home but the task seemed too daunting. I did try it with canned chickpeas and while the taste was there, the texture was not- it was very mushy. So, I decided to plan ahead and soak the dried chickpeas overnight in water. I definitely got more of what I was looking for. I am wondering though if you mix canned and dried together if you would get the perfect consistency… but that experiment can be for another time.

Once you assemble and fry up the balls, they are so easy to reheat. Serve on a platter with mini pitas, Israeli salad, coleslaw, hummus, tahini, pickles and olives. This falafel platter will have your guests gossiping the whole car ride home.

Falafel

Yield: 25 balls

INGREDIENTS:
1 cup dried chickpeas
1 cup water
2 cloves garlic
1 onion, rough chop
1/4 cup (small handful) fresh parsley
1/4 cup (small handful) fresh cilantro/coriander
1 tsp salt
1 tsp cumin
Sprinkle black pepper
1 tsp baking powder
1/2 cup flour (+ more if needed)
Vegetable oil, for frying

DIRECTIONS:
1. Pour the dried chickpeas into a large bowl, cover with 1 cup of water, mix and let sit on counter overnight or for 8 hours.
2. In a food processor, combine, onion, garlic, parsley, cilantro, cumin, salt and pepper. Process until you get a rough meal- transfer to a large bowl.
3. In the same food processor, place the chickpeas and pulse until you get a complete chop but not a pureed mixture. Scrape down sides if needed.
4. Pour mixture into same bowl with the spices and mix together using your hands until evenly distributed.
5. Sprinkle in the flour and baking powder and then mix again, using your hands until mixed through. At this point, try and make a ball with the mixture- if still too grainy and falling apart, add 1 tbsp of flour at a time until it sticks together.
6. Between the palms of your hand mix together about a tbsp of the mixture until it form a ball. Place on a baking sheet and slightly flatten so its more patty shaped. Continue until all the mixture is formed into balls.
7. Put the balls in the refrigerator for half hour before frying.
8. Heat vegetable oil in a large pan to about 375 degrees (you can use a candy thermometer clipped to the side of the pan) and cook in batches until golden brown. Remove and place on a rack with paper towel underneath.
9. Serve with pita, hummus and toppings of choice. Enjoy!

*** Notes: If oil isn’t hot enough the mixture may fall apart.