I did the garlic dill sauce as well. It was really tasty. And I put it on lightly toasted bread. My husband was pleasantly surprised that it was vegetarian.
I recommend make the mix the night before. Then fry the falafel the next day. They are best fresh out of the pan.
Oh gosh. I bought dried chickpeas months ago so I could make this, and never did.
Paging @stoneycakes
Yea I'm guessing it's something I'll need like a day alone to do
The one I posted calls for throwing everything in a food processor. Most of my time was spent being frustrated with my smaller food processor and doing it in two batches.
I did the garlic dill sauce as well. It was really tasty. And I put it on lightly toasted bread. My husband was pleasantly surprised that it was vegetarian.
I recommend make the mix the night before. Then fry the falafel the next day. They are best fresh out of the pan.
Post by dramaphile on Apr 10, 2017 15:55:29 GMT -5
I made some with canned chickpeas from our blue apron box a few weeks ago and it was delicious! I made them once a few years ago with dried chickpeas and the texture was much firmer, also delicious, but a lot of work with the soaking and pureeing.
Oh gosh. I bought dried chickpeas months ago so I could make this, and never did.
Paging @stoneycakes
Yea I'm guessing it's something I'll need like a day alone to do
The longest part is frying it all. You just mix everything in a food processor, so that's fast. Then I make the balls quickly by scooping out the dough with a spoon and cupping my hand onto the other side to press it tight enough that it holds a shape. So they come out kind of egg shaped, but it's way faster than rolling balls or making patties.
The recipe makes quite a bit, so you can probably save time frying by halving it. I've baked them before, but they're not nearly as good. It's worth it to fry them.
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