This Falafel Hack Is Genius

Photo: Courtesy of Food52.
By Izy Hossack

Don't have a blender or a food processor? Not even a potato masher!? Who are you!? You are me. But, thank goodness I've found a way we can still make falafels without all the gadgets. Check out the delicious, gadget-free falafel recipe below.

(Note: I'm a parsley and dill-hater, hence why I prefer to make falafel myself. I used a small amount of parsley in this recipe but if you want to amp up the herbs, feel free to add more chopped parsley and/or dill).

No Gadget Falafel
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Makes 12

Ingredients

For the Falafels
114-ounce can of chickpeas
1 lemon, juiced
1 tbsp all-purpose flour (or buckwheat flour, if gluten-free)
1/2 tsp ground cumin
Generous pinch of salt
1/4 cup finely chopped parsley
1/2 red onion, finely chopped (use the other half for serving)
2 cloves of garlic, finely minced
1/2 cup finely chopped cilantro
Vegetable or canola oil, for frying

Photo: Courtesy of Food52.
To serve (all optional):
1/2 cup plain yogurt
Handful of fresh mint, finely chopped
Handful of fresh cilantro, finely chopped
1/2 red onion, finely sliced
Hummus
Mixed salad leaves
Flatbreads, to serve (gluten-free, if needed)

Related: Smoky Fried Chickpeas

Instructions
1. Open the can of chickpeas and pour them into a strainer to drain and rinse them & the can under cold water. Keep the can as we're going to use if for mashing.

2. Pour the drained, rinsed chickpeas into a wide bowl with the lemon juice. Use the base of the empty can to mash and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're finished.

Photo: Courtesy of Food52.
3. To the chickpea paste: Add the flour, ground cumin, salt and parsley. Stir together well, then add the onion, garlic, and cilantro. Mix together using your hands until very well combined.
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4. Divide the mixture into 12 equal balls (roughly 2 tablespoon of mixture per ball). Flatten each ball slightly with your fingertips.

5. Heat a skillet over a medium flame and fill to approximately 1/4 inch-depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.

6. To serve: Mix together the yogurt, mint and cilantro (from the to-serve ingredients list). Spread some of this herbed yogurt over a flatbread along with some hummus, slices of red onion, salad leaves and falafels. Wrap up and eat!

Next: The Falafel Waffle
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