I never really *loved* falafel – that is, until I made it at home. And wow – What a difference it makes when it’s homemade! This falafel has so much flavor. It is super moist on the inside, yet crispy on the outside. I think you’ll love it too.
I love meals that have lots of condiments and toppers, and this one has all my favorites. Crispy bibb lettuce, cilantro, radish, cucumbers, tomatoes, lemon slices, picked red onions and a creamy tahini sauce. While there are tons of picked red onion recipes out there, I make it easy on myself and simply slice red onions really thin, then cover them in store bought pickle juice for about 6 hours. Yes, I usually have pickles in the fridge, but I also keep some of the juice in a glass jar once I’m done with the pickles so I can use it for picking other veggies with when ever I want.
The full recipe for the falafel and sauce is below, but I took some pictures along the way to make it easier to follow.
So, the first thing you’ll do in this recipe is put the onions, scallions and garlic in a food processor until they are chopped up really well. This will create a lot of juice, so you want to place all this into a dish towel and squeeze as much liquid out as possible. I keep a couple towels that I designate just for squeezing liquids out of onions, spinach, cauliflower, etc. I do this because they will eventually stain and I don’t want to use those for hand towels anymore.
You set this aside, then add your chickpeas, cilantro, parsley, and dry spices to the food processor and pulse until they are roughly chopped and blended, but not pureed. This may look like a lot in my food processor, and you’re right. I doubled this recipe in order to make 16 falafel patties. After doing this, I realized it was really too much for it to process well, so if you double yours, do it in two batches, trust me.
Next you add your onion mixture back in, as well as your baking powder and spelt flour and you’ll pulse this until the mixture starts to form a ball. If its too sticky, just add a bit more spelt flour.
You’ll take this and place it in the refrigerator, covered, for about an hour. While its chilling, I slice up all the veggies for the tray, and make the tahini sauce (instructions below).
Once the mixture had chilled an hour, take it out and use an ice-cream scoop to make your falafel all the same size. Mine is about 1/4 cup measure and makes 8 per recipe. I have more above because, remember? I doubled mine. And then only 12 fit on the wax paper I ripped off. So the others didn’t make the picture. Haha.
Once you scoop them all out, gently form them into patties. Some falafel are shaped like balls, but those are usually deep fried. These will be sautéed, so patties work much better browning the sides on these.
Last thing is sautéing them in your avocado oil (or other high heat cooking oil) turning them once when they get a nice brown crisp on the bottom. I lay them out on a paper towel once they are done. Then they are ready to serve along with your tray of sliced veggies and sauce.