Author Notes
Fried and crispy falafel balls made from scratch using dry chick peas, onions, garlic, and spices. Delicious wrapped in pita bread with homemade whipped feta cream sauce. —Dash of Amy
Ingredients
- Falafels
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16 ounces
dry chick peas
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1
small onion, chopped
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4
garlic cloves
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1 tablespoon
lemon juice
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1 teaspoon
baking powder
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1 teaspoon
coriander
-
1 teaspoon
cumin
-
2 teaspoons
salt
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1/2 teaspoon
black pepper
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1 teaspoon
Mrs. Dash onion & herb
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1
bunch fresh cilantro
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30-40 ounces
grapeseed oil, or other frying oil
- Whipped Feta Dip
-
8 ounces
crumbled feta cheese
-
2
garlic cloves
-
4 ounces
cream cheese
-
juice of 1 lemon
-
1 teaspoon
salt
-
1/3 cup
olive oil
-
1/4 teaspoon
black pepper
Directions
- Falafels
-
Place strained chick peas in food processor and blend on high.
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Remove 1/2 cup ground chick peas to make room for other ingredients.
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Add other ingredients and blend on high again, take the lid off and scrape ingredients down several times.
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Mix on high until well blended (this may take a few times of mixing), transfer to a large bowl, and mix again with a spoon.
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Grab a spoonful of the mixture and roll into small balls; place on a plate.
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Heat grape seed oil in a heavy pot, or deep fryer until hot (375 degrees) and starting to bubble.
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Place falafel balls into the oil, and after a minute scrape gently if they are stuck to the bottom of the pan.
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Fry until brown and crispy, turning them in the oil if necessary. It can take up to 15 minutes on the first batch. You may have to do 2-3 batches.
- Whipped Feta Dip
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Blend first 3 ingredients on high in a food processor until creamy.
-
Add remaining ingredients and blend until creamy, scraping down if necessary.
-
Transfer to a small bowl, drizzle top with olive oil and light sprinkling of parsley (fresh if you have it).
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