1 Cup | 200 g Garbanzo, Dry
24 Oz | 700 g Water, Cold or Room Temp
7 Each | 33 g Garlic, cloves
1/3 Each | 4 g Serrano Chile
2.5 Oz | 77.5 g Onions, White
1 Oz | 27 g Cilantro, Leaves & Stems
1.5 oz | 51 g Parsley, Leaves
1 2/3 Tablespoon | 23 g Salt, Kosher
3 Tablespoon | 15 g Mousa N.30
1-2 Cup Neutral Oil
My falafel mix is an herbaceous & spiced packed blend of chopped garbanzo beans that pack a little heat. This recipe ranks in my top 5 vegan go-to.
- In a large bowl, add Garbanzo beans & Water let soak on your counter, or in your fridge over night (8-12 hours)
- Once Garbanzo Beans are fully soaked, drain out water & add to a bowl
- Add Garlic Cloves, Serrano Chile, White Onion (chopped), Cilantro, Parsley, Salt, Moussa & mix well
- Using a food processor or a grinding attachment, chop the ingredients until the beans & vegetables hold shape. This means the mixture should be smooth, but a little chunky. The beans are what bind everything together so if your falafel is falling apart just chop it up a little more
Mousa is originally crafted as a dry rendition of the Moroccan spice paste chermoula, this combination of cooking spices and herbs is also perfect on Thanksgiving turkey.
click here to learn more
Shaping & Cooking
- Once mixture is to the desired consistency, shape into 1/2 Oz balls & flatten to form a puck
- Fill your saute pan with oil. Now when you’re filling the pan you will need a good amount of oil. The reason why we create pucks is to lower the amount of oil used.
- Heat your oil to a low -medium heat about 325 degrees Fahrenheit
- Carefully slide falafel into the oil from the side of the pan to prevent your fingers from being burned
- Fry each side of the falafel for about 2 minutes or until golden brown
- Using a slotted spoon, take out the falafel & place onto a paper towel & season lightly with salt
Tips: If you’re not a fan of frying, you can bake your falafel in the oven. Preheat your oven to 350 degrees Fahrenheit & cook for about 8 – 10 minutes or until golden brown
- You can eat your falafel as is, but I like serving it with Tahina (click here to see the recipe)
- You could also serve in a pita, or on top of a salad. Bon Appétit!