Homemade falafel

By | January 1, 2013

Disclaimer: No, I have not been frying falafel balls during my newborn’s naps. But that’s one of the things I was doing during my ninth month as I tried to prepare a couple of recipes for you in advance. And now we can all reap the benefits…

Anyone feeling nostalgic for Chanukah? So much that you’d make one more fried food if I promised you it was really good?

Glad you’re with me.

Falafel is one of those things that I’ve been meaning to make for months and months. (Also on that list? Homemade cream cheese, homemade french fries, and homemade Hershey’s kisses.) Why do I never make these things? No reason, really.

Except that in this case (and in the case of the french fries), I needed a candy thermometer that I didn’t have.

I definitely wasn’t going to find any among my Israeli neighbors. They don’t even use measuring cups (plastic disposable cups seem to be standard here). When one of my neighbors came over recently, she couldn’t believe I use a timer. Seriously, there’s nothing fancy about it — it’s the most basic timer with all of three buttons, no cute design or anything.

But if she thought that was a big deal, I knew she wouldn’t have a candy thermometer.

So it was only natural that I eventually borrowed one from our British friends. (Thanks, guys.) And now I can tell you with authority that if you can get your hands on one of those nice little kitchen toys, making falafel is really not hard at all. Plus, they’re so good they’re practically addicting…which is crazy because we’re talking about chickpeas and herbs, essentially.

Here’s what you do:

Start by pulverizing a bunch of things in your food processor. You’ll end up with a thick mixture that you stick in the fridge for two hours (yeah, don’t choose to make this at the last minute) and then roll into balls.

As you roll, heat up your oil. Watch the cool thermometer do its thing. When it reaches 375 F, transfer six of these puppies at a time into your pot. Do that with a slotted spoon so you don’t end up with a major burn — the oil will go all bubbly and crazy when it hits the falafel.

Let them hang out in the oil for one minute, then flip them over and give them a second minute. See? Nothing to it.

Slotted spoon in hand, transfer them to a plate lined with paper towels to drain and cool off. They will be a beautiful golden brown, and they will smell wonderful. Fun stuff.

You know what to do next. Stuff a bunch of them in a warm, soft pita with things like israeli salad and techina. And then, depending on just how Israeli you really are, you can top it all off with french fries.

Clearly, I need to become more Israeli.

One year ago: Chocolate cake pop truffles


3 Comments

Racheli on January 1, 2013 at 12:01 pm.

Tali,
you are a work horse! go back to sleep!!
However, this looks awesome, I’ve been pretty desirous of falafel the past few weeks, thank G-d I’m in Israel where there’s no lack… but once I get back to San Francisco I would have been in trouble;)
plus these look so much healthier, I’m always weary of what goes into the ones from the store!
Thanks Tali!
But take it easy:)
Racheli S.

Reply

stephanie/the kosher foodies on January 1, 2013 at 4:51 pm.

oooh i have been craving falafel lately! was thinking of getting pita off the corner for dinner, but this is a better idea!

Reply

jessica (the kosher foodies) on January 2, 2013 at 4:52 am.

i never even tried making my own falafel, since it’s just so easy in my area. but this looks so great! thanks for sharing!

Reply

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