I cannot even explain to you all how much I love falafel…
This recipe came about by combining my favorite vegan fritter with my favorite hummus flavor. Ahhh, life is good, no?
Roasted Red Pepper & Garlic Falafel
makes about 20 falafel fritters
- 1 red pepper
- 1 entire bulb of garlic
- 4 cups cooked chickpeas
- 1 cup of finely minced onion
- 2 tsp cumin
- 1 tsp salt
- 2 tsp baking powder
- 3/4 cup + 2 tbsp chickpea flour
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Before doing anything else, roast that pepper and that garlic bulb!
First, peel the outer layer of paper from the garlic bulb until the individual cloves can be seen, but are still connected. Chop off the pointy tops of the garlic bulbs and the bottom of the bulb so that garlic is exposed on both sides but all is still connected to the base…. then wrap loosely in foil. Confused? Here’s sort of what I did, except I broiled mine.
I stuck the garlic bulb wrapped in foil and the red pepper (not wrapped in anything) together on a baking sheet and broiled until the red pepper was fully blackened, turning the pepper as necessary. This post includes a quick rundown of how to roast a pepper if you’re not quite sure.
Once the red pepper was blackened on all sides, I removed both the garlic and pepper from the oven.
Next I peeled the outer layers off of the garlic bulb and left just the yummy roasted cloves.
Then I de-skinned/de-seeded the red pepper, chopped it up and set aside.
Okay, so once you’ve done all that, the rest is easy:
In food processor, combine roasted garlic cloves (I ended up with 8), canned chickpeas, minced onion, cumin, salt and baking powder. Pulse together until mixed, then scrape down sides. Repeat until all is combined into a thick hummus-like consistency. (You may need to add a touch of water to the mix to get it smooth enough).
Transfer chickpea mixture into a large bowl and stir in chickpea flour… making sure to only mix it just enough to combine. Fold in parsley, cilantro and chopped red pepper.
Chill mixture in freezer for a few minutes…or in the fridge if you have an extra hour or so. It needs to be chilled until workable. In the meantime, get your oil ready to go.
I used a deep fryer to cook mine, but a nice deep pot of oil would work well too- since I’m not too good with giant pots of hot oil, I’ll keep the directions to what I did with the deep fryer.
I heated my vegetable oil until it reached 360 °F. Once the oil was ready, I tested it by dropping a small amount of batter in the oil… once it rose to the top and started cooking I dropped in a tester falafel ball. This gave me a cooking time of about 8 minutes until perfect done-ness was achieved.
I made about 5 falafels at a time, and I fashioned them each like a stout patty. Mine were about 2″ x 1″ patties. Use a little extra chickpea flour to shape them if you find them to be sticky, but try not to “coat” the patties in it or it may give it a weird texture.
Cook falafel for about 8 minutes in your deep fryer. Transfer to absorbent paper bag/paper towel/ cloth and serve. Repeat the cooking process until all falafel batter has been used.
I made a quick tofu tzitziki sauce to drizzle on mine. And ate it on a bed of leafy greens. Yummmm….
Here’s the recipe for the sauce:
- 1/2 block silken tofu ( you could probably sub out 8 oz plain vegan yogurt here… but they don’t sell it near me anywhere. gah!)
- 1 cucumber, peeled, de-seeded and chopped into cubes (about 1 cup)
- juice of half of 1 lemon
- 1 tsp lemon zest
- 1/2 tsp salt or to taste
- 1/2 clove garlic
- 1 tbsp cilantro chopped
Combine everything together in food processor and pulse until smooth.