No-Gadget Falafel (Falafel without a Food Processor) Recipe on Food52 (2024)

FAQs

Do you need a food processor for falafel? ›

If you don't have a food processor, you can also use an immersion blender. Then it's easier to blend bit by bit. If the mix seems very dry, you can add a splash of water. Take a tablespoon of the falafel mix at a time and roll between your hands to form falafel balls that are about the size of walnuts.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

Greek Garden Organic olive oil is smooth and well-balanced with a light finish to enhance the flavors of dishes such as hummus, Tzatziki and falafel. Using olive oil is a healthier option for frying, as it creates a thick crust that stops the oil from being absorbed into the food.

Like a blender, an immersion, or hand blender, can be a solid food processor alternative for a handful of prep tasks, in particular the ones that liquefy ingredients like pureeing, emulsifying and blending.

Combine liquids and solids in a mixer.

Whether you're using a hand mixer, a stand mixer, or an immersion blender, your mixer can function as a useful substitute for a food processor. Just place the food into a large, durable bowl and lower in the mixer, then turn it on.

Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix.

If they are turning into mush it is likely because your temperature is too high on your frying pan. Try turning it down to medium or medium low. Also, one thing you might try when making your falafel mix is to use the coldest water possible in it. This will help the falafel to stick together when frying.

Its the deep frying in oil that should cook the beans. The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.

For the best authentic falafel, dried chickpeas are your friend (note: this does not mean the recipe is difficult, I promise ?). Onion and garlic — We like falafel to pack a punch in the flavor department so we use a generous amount of onion and garlic. We've used scallions, yellow onion, and shallots to make falafel.

Why do you put baking soda in falafel? ›

Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be. It's all about balance.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy.

A cooked falafel is supposed to be crispy and crunchy on the outside, and soft on the inside. Due to variations in preparation methods and recipes - some falafels are mushier and with more moisture, while others are a bit more on the dry side.

Or you could air fry them.

It's true that the falafel cooked this way doesn't get 100 percent as crispy as a traditional deep fry, but it's very close. Plus, the the easy clean-up and use of less oil make it totally worth it.

You can make this falafel using one of three pieces of equipment… blender, food processor or meat grinder. You can get good results with all three but some methods have their advantages. Using a blender is probably the most difficult way to make falafel.

"For me it depends on the texture I'm after," said Editorial Assistant Gabby Romero. "When I'm making falafel, pesto, or anything else that has some chunk-factor, I'm reaching for my food processor. I think it has something to do with the dimensions of the bowl and the increased control I have with the pulse button."

Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

Add the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, garlic, cumin and salt to the blender. Blend until creamy. Turn your blender on high and use a tamper (as you would when making almond butter) to push the ingredients into the blades. After 30 seconds, it should be fully blended.