Falafel
With Mazola® Corn Oil
SERVING SIZE
18 Falafel Balls
TOTAL TIME
55 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 1 cup dried chickpeas, soaked overnight (don’t use canned chickpeas)
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley, about a one large bunch
- 1 cup roughly chopped cilantro, about a one large bunch
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
- 2 to 3 cups of Mazola Corn Oil
Instructions:
- Soak the chickpeas – Place dried chickpeas in a large bowl and cover them with plenty of water. Let them soak overnight or for at least 8 to 12 hours, as they will triple in size. Drain and rinse before use.
- In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, garlic, and spices. For best texture, roughly chop the onion and herbs before adding them. Pulse the mixture until it resembles coarse sand—do not blend completely.
- Transfer the falafel mixture to a bowl and mix in the chickpea flour and baking soda. Cover and refrigerate for 30 minutes to an hour.
- Form the mixture into balls or patties using your hands, an ice cream scoop, or a falafel scoop. If the mixture is too wet, add an extra tablespoon of chickpea flour. If it’s too dry or crumbly, add a teaspoon or two of water or lemon juice.
- Heat about 3 inches of Mazola Corn Oil in a pot over medium heat until it reaches 350°F (175°C). Fry the falafel in batches of 6 to 8, cooking for 1 to 2 minutes or until golden brown.
- Use a skimmer to check the falafel’s color and prevent overcooking. Transfer to a plate lined with paper towels to drain excess oil.
- Enjoy the falafel warm and crispy, ideally with tahini sauce for extra flavor.
