How to Make Falafel

Name: How to Make Falafel
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 15 oz bare hummus; large garlic clove; 1.5 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 0.5 cup chopped onion; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 tbsp flour soft white wheat; 0.25 cup grapeseed oil

Bare hummus cooked in a pan and spiced with clove and cumin for a Lebanese meze.

1 hr · Serves 5 · Medium

Method

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Time: Prep 10 min · Cook 50 min · 60 min total
Difficulty: medium

1
Once well incorporated transfer to a mixing bowl and stir in flour 1 Tbsp. at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
2
Taste and adjust seasonings as needed. Shape falafels. Prepare a large skillet over medium to medium-high heat. Add enough oil to more than cover the bottom of the pan. You want enough oil for cooking, turning and cooking some more until a golden brown crust forms on the outside of your Falafel. Remember to turn during cooking so they are evenly done.
3
Comfortably fit as many Falafels in the pan at a time to cook. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
4
Cook until the underside is golden brown as well. Serve immediately with hummus and paprika, or inside a pita or sandwich with garlic sauce, hummus, or fresh vegetables.
5
Falafels will store in the fridge, layered with parchment or wax paper in an airtight container for several days. Freeze if you want them to keep longer.