Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, no-fail chickpea falafel. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

After many failed attempts and much falafel research, I finally figured out how to cook it without a causing a falafel disaster! First, don't used canned/cooked beans; use only dry, uncooked beans soaked over night. Also, it's best not to use very old beans, as it makes falafel turn out dry.

No-fail Chickpea Falafel is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. No-fail Chickpea Falafel is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have no-fail chickpea falafel using 12 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make No-fail Chickpea Falafel:

1. Get 150 g uncooked, dry chickpeas (1/3 lb or 200 ml)
2. Take 1/4 Onion, chopped
3. Make ready 1-2 cloves Garlic
4. Get 1 tsp Cumin
5. Prepare 1/2 tsp Ground coriander
6. Take 1/2 tsp Salt
7. Prepare 1/8 tsp Cayenne pepper
8. Prepare 1/8 tsp Black pepper
9. Prepare 1 pinch Ground cardamom (optional)
10. Take 2 Tbsp Fresh herbs such as parsley, cilantro or oregano
11. Get 1 1/2 Tbsp Flour
12. Get Oil for frying: grapeseed or canola works well. You need enough to fill about 1 inch (2.5cm) up the frying pan

Optional: a couple tsp red curry paste or tomato paste, handful parsley or cilantro. Traditionally, falafel is made from dried chickpeas and/or includes fava beans. I opted for a more simple version, using canned chickpeasso you don't have to wait for the chickpeas to soak overnightor worry about not being able to find ingredients. Falafel is a Middle Eastern food with a long history in Arab countries, as well as ancient Israel.

Instructions to make No-fail Chickpea Falafel:

1. Rinse and soak chick peas over night. After soaking, drain VERY well.
2. Get your stuff ready: mix up spices and chop onion, garlic and herbs.
3. Combine chickpeas with all ingredients in a bowl (except frying oil of course).
4. Using a food processor, blend the mixture in small batches. I found doing it small batches helps keep the mixture evenly ground.
5. Grind into a rough meal, but be careful not to turn it into a paste. It should be some what coarse like big grains of sands ;) Cover and let chill in refrigerator for an hour or two if time allows.
6. The mixture should hold together enough to form round balls using your hands, though it might be slightly loose. If it doesn't stick together at all, mix in a little more flour until it does. Form 7-8 falafel balls. If possible, wrap and refrigerate for 1-2 hours.
7. Pour in about 1.5 in/3 cm oil in a frying pan or pot. Heat on medium until hot enough to fry (about 325°F/170°C).
8. Test one falafel to make sure it doesn't fall apart by setting it in center of hot oil. It might be loose at first but hold together a few seconds after frying. If it starts to really disintegrate, you may need to blend the mixture into a finer texture. If that doesn't work, add more flour.
9. The first side should be brown after 2-3 minutes (if it browns faster, turn the heat down on the oil slightly.
10. If all goes well, you can start frying the rest of the falafel! Again, 2-3 minutes on the first side, then GENTLY turn over and fry other side for another 2-3 minutes.
11. Fry another 2-3 minutes on the next side.
12. Remove from oil. Let excess oil drain and give a couple minutes to cool.
13. Insides will look like this!
14. Pile up and serve in pita bread, tzaziki sauce, tomatoes, shredded cabbage, etc. In the unlikely event of leftovers, reheat in a hot oven for 10 minutes or so :)

The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning "pepper."These fried vegetarian fritters are often served along with hummus and tahini sauce (known as a "falafel plate.") They're also great served with toum, a Middle Eastern garlic sauce. Here's how to make falafel: Pulse the chickpeas, onion, garlic and herbs until the mixture looks kind of like super chopped nuts (you don't want a paste). Dump the chickpea mixture into a bowl, and stir in the baking powder, flour and spices. To make the untoasted one, just grind dried chickpeas. Do not use boiled chickpeas, or canned ones.

So that is going to wrap it up with this special food no-fail chickpea falafel recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!