No-Gadget Falafel (Falafel without a Food Processor) Recipe on Food52 (2024)

FAQs

Do you need a food processor for falafel? ›

If you don't have a food processor, you can also use an immersion blender. Then it's easier to blend bit by bit. If the mix seems very dry, you can add a splash of water. Take a tablespoon of the falafel mix at a time and roll between your hands to form falafel balls that are about the size of walnuts.

Resting the prepared falafel balls in the refrigerator for about an hour before you fry them can also help them keep their shape when they hit the hot oil. For best results, the oil should be between 350 and 360 F.

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Combine liquids and solids in a mixer.

Whether you're using a hand mixer, a stand mixer, or an immersion blender, your mixer can function as a useful substitute for a food processor. Just place the food into a large, durable bowl and lower in the mixer, then turn it on.

Too much moisture can result in a softer texture, so be sure to drain and rinse your chickpeas well before mashing them. Chill the mixture: Before forming your falafels, chill the mixture in the refrigerator for at least 30 minutes. This will help to firm up the mixture and prevent it from falling apart during cooking.

Served with a fresh, mint yoghurt dip, these falafels are quick and easy to make and incredibly versatile - add to a wrap, liven up a salad or add to your picnic basket as is. We've made ours with the help of the Dualit Hand Blender!

What are the Differences Between a Food Processor and Blender? Blenders usually have one blade, tall jars and are typically used for wetter recipes. Food processors, on the other hand, usually have multiple blades and wide work bowls and can usually shred and slice in addition to pureeing.

Using dried chickpeas eliminates the need for flour or other binders, giving you falafel that is light and crisp. Letting the falafel dough rest after grinding allows starch to seep out, making it easier for the balls to retain their shape.

Ensure the chickpeas are well-drained and relatively dry before blending them with other ingredients. Excess moisture can make the falafel mixture too wet, which can make the falafel too gooey in the end. Don't skip the chill. Many recipes use egg or flour as a binding agent.

Pan fry the falafel patties, flipping once, until golden brown on both sides, 4 to 5 minutes.

What is falafel called in English? ›

Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl]) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.

The problem is that canned chickpeas have too much moisture. The result is a dough that doesn't quite stick together, and tends to spread or flatten out in the pan. This is sad falafel and we don't want that.

Chickpeas in falafel contain iron, magnesium, phosphorus, B vitamins and folate. They are full of antioxidants and are useful in fighting diseases. Of course, we emphasize again that you try to prepare it at home and do not fry it. If it is fried, its fat and calories increase and the food is no longer so healthy.

Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15–20 pulses, scraping down the sides of the blender as needed.

Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

To make chickpea flour, you'll need a high-speed blender, or a coffee grinder (or spice grinder). Place the dry chickpeas in the blender, and blend until they are finely ground, like a flour. Be warned– it's VERY loud at first!