Chef Dad makes a touchdown with a Feel Good Falafel - Sweet Potato Chronicles - Sweet Potato Chronicles

Chef Dad makes a touchdown with a Feel Good Falafel

Given that the Super Bowl has come and gone, I won­der how many deep fry­ers were used and abused in the name of foot­ball fever.  Chicken wings aren’t the only ves­sels for crispy treats.  While I don’t nor­mally fry many items, there is one weak­ness that my fam­ily loves, and that is falafel. Hello, ground chick­peas — please meet gar­lic, pars­ley, onion and cumin.  Veg­e­tar­ian touchdown!

My fam­ily loves when I make these – espe­cially tucked into toasty mini pitas, redo­lent of tahini (sesame seed paste), toma­toes and cucum­ber.  Hot sauce andor pick­led veg­gies are optional. Mak­ing the mix ahead of time is sim­ple (soak the chick peas), and every­thing just gets blitzed in the food proces­sor, so work involved = next to nothing.

Feel Good Falafel

1 cup dried chick­peas
1/2 large onion, roughly chopped (about 1 cup)
2 table­spoons finely chopped fresh pars­ley
2 table­spoons finely chopped fresh cilantro
1 tea­spoon salt
1÷2−1 tea­spoon dried hot red pep­per
4 cloves of gar­lic
1 tea­spoon cumin
1 tea­spoon bak­ing pow­der
4–6 table­spoons flour
Soy­bean or veg­etable oil for fry­ing
Chopped tomato for gar­nish
Diced onion for gar­nish
Diced green bell pep­per for gar­nish
Tahina sauce — sesame sauce
Pita bread

Put the chick­peas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.

Place the drained, uncooked chick­peas and the onions in the bowl of a food proces­sor fit­ted with a steel blade. Add the pars­ley, cilantro, salt, hot pep­per, gar­lic, and cumin. Process until blended but not pureed.

Sprin­kle in the bak­ing pow­der and 4 table­spoons of the flour, and pulse. You want to add enough bul­gur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrig­er­ate, cov­ered, for sev­eral hours.

Form the chick­pea mix­ture into balls about t the size of golf balls. 

Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a lit­tle flour. Then fry about 6 balls at once for a few min­utes on each side, or until golden brown. Drain on paper tow­els. If you were too gun shy to fry, make the pat­ties thin­ner and pan fry them.

Stuff half a pita with falafel balls, chopped toma­toes, onion, green pep­per, and pick­led turnips. Driz­zle with tahina thinned with water.

Deep fry­ing is some­thing that is both groovy and yet some­thing to watch over.  Use canola/vegetable oil (not olive oil, as it will break down quickly, and is a lot more expen­sive) and bring it to 325F.  Using an oil/candy ther­mome­ter is the best way to gauge the tem­per­a­ture.  And be care­ful!  Putting the oil in a thick bot­tomed pot is best, and with the wee ones around, put it on the back burner(s) to avoid accidents.

 Chef Dad Note: Please re-use the oil – cool and strain into plas­tic con­tain­ers and put into the fridge.  When you’re ready to even­tu­ally toss the oil, place in plas­tic con­tain­ers and put in your garbage bin. Don’t toss down the drain. Feel free to make sweet potato chips with that extra fry­ing oil. (Yum!)



  1. margaret says:

    Tried your Mediter­rean Chicken Stew and loved it as did our lunch guests on whom I experimented!

  2. […] This post was men­tioned on Twit­ter by Ceri Marsh and Paul Silva, Ceri Marsh. Ceri Marsh said: Chef Dad makes home made falafel! […]

  3. Rosa Silver says:

    I didn't real­ize that falafell was some­thing that I can make on my own. Thanks Chef dad for yet another great recipe! My kids really enjoyed it!

  4. […] This post was men­tioned on Twit­ter by Ceri Marsh, d barr. d barr said: Chef Dad makes a touch­down with a Feel Good Falafel #food #foodie #falafel #recipe #chickpeas […]

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