{"id":16155,"date":"2018-02-09T07:41:53","date_gmt":"2018-02-09T15:41:53","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=16155"},"modified":"2018-02-09T07:41:53","modified_gmt":"2018-02-09T15:41:53","slug":"how-to-make-good-falafel-at-home","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/how-to-make-good-falafel-at-home\/","title":{"rendered":"How to Make Good Falafel at Home"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"lazyload_inited aligncenter size-full wp-image-16157\" src=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel.jpg\" alt=\"\" width=\"640\" height=\"966\" srcset=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel.jpg 640w, https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel-199x300.jpg 199w, https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel-398x600.jpg 398w, https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel-600x906.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Inspired by Sarina Bowen&#8217;s <a href=\"http:\/\/amzn.to\/2EfiZQg\" target=\"_blank\" rel=\"noopener\">Brooklynaire<\/a>, which drops Monday, I went back into the archives to remake and reshoot <a href=\"https:\/\/dailywaffle.com\/stage1\/2011\/09\/05\/falafel-on-the-fly\/\">a previous post on falafel<\/a>. I opted for balls rather than patties as I did last time, but the recipe holds up.<\/p>\n<p>I tried using canned chickpeas knowing that some of you might want to take the shortcut, but I&#8217;ve gotta tell you, the texture of the canned just doesn&#8217;t cut it. I ended up having to add flour and they came out on the pasty side. Taking the time to quick soak chickpeas is worth it. The rest of it comes together very quickly.<\/p>\n<p>My other new learning this time was that you can overdo the amount of parsley, which can lead to the falafel balls falling apart during frying.\u00a0 Cut off the stems and measure the leafy side in a 1 c. dry measuring cup. You don&#8217;t have to pack it down, a little less is more.<\/p>\n<p><img decoding=\"async\" class=\"lazyload_inited aligncenter size-full wp-image-16163\" src=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/Falafel-ingredients.jpg\" alt=\"falafel ingredients\" width=\"640\" height=\"853\" srcset=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/Falafel-ingredients.jpg 640w, https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/Falafel-ingredients-225x300.jpg 225w, https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/Falafel-ingredients-450x600.jpg 450w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img decoding=\"async\" class=\"lazyload_inited aligncenter size-full wp-image-16165\" src=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel-ingredients-ground.jpg\" alt=\"falafel ingredients ground\" width=\"640\" height=\"853\" srcset=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel-ingredients-ground.jpg 640w, https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel-ingredients-ground-225x300.jpg 225w, https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel-ingredients-ground-450x600.jpg 450w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>I usually make a simple cucumber, tomato, red onion salad and tzatziki to go with. I haven&#8217;t provided the additional recipes, but the salad is literally cucumber, tomato, red onion, red wine vinegar, olive oil and a pinch of both oregano and salt. You can easily google them if you don&#8217;t already have your own favorite versions.<\/p>\n<p>So what&#8217;s this <a href=\"http:\/\/amzn.to\/2BkmXrR\" target=\"_blank\" rel=\"noopener\">Brooklynaire<\/a>? It&#8217;s the latest in <a href=\"https:\/\/www.sarinabowen.com\/brooklynbruisers\" target=\"_blank\" rel=\"noopener\">Sarina Bowen&#8217;s Brooklyn Bruisers<\/a> series. The earlier books focused on a few of the players, while Brooklynaire is about team owner and tech wunderkind Nate Kattenberger.\u00a0 Don&#8217;t get the wrong idea, this guy might wear a hoodie, but he&#8217;s no tech bro. He&#8217;s a pretty down-to-earth guy who just happens to have made a fair amount of cash off of a software startup. So, he bought a hockey team. More on Nate and Becca on Monday.<\/p>\n\t\r\n\t<div class=\"sp-recipe\" id=\"printthis\">\r\n\t\t\r\n\t\t<div class=\"recipe-overview\">\r\n\t\t\t\r\n\t\t\t<div class=\"recipe-image\">\r\n\t\t\t\t\t\t\t\t<img src=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/plugins\/trx_addons\/components\/lazy-load\/images\/placeholder.png\" data-trx-lazyload-height style=\"height: 0; padding-top: 150.9375%;\" decoding=\"async\" data-trx-lazyload-src=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel.jpg\">\t\t\t\t\t\t\t\t\t<a href=\"#\" onclick=\"jQuery('#printthis').print()\" class=\"sp-print\"><i class=\"fa fas fa-print\"><\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t<div class=\"recipe-header\">\r\n\t\t\t\r\n\t\t\t\t<div class=\"recipe-title-header\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<h2 id=\"falafel\">Falafel<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t<div class=\"recipe-meta\">\r\n\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<i class=\"far fa-user\"><\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Serves: ~12 balls<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<div class=\"recipe-ingredients\">\r\n\t\t\t\t\t\t\t\r\n\t\t\t<h3 id=\"ingredients\" class=\"recipe-title\">Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1\/2 lb. dried chickpeas<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>2 cloves garlic, chopped<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 small red onion, chopped roughly<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 t. ground coriander<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 T. ground cumin<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1\/4 t. cayenne (or to taste)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 c. Italian parsley, chopped<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 t. salt<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1\/2 t. black pepper<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1\/2 t. baking soda<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 T. lemon juice<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Canola or vegetable oil for frying<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Pita bread, to serve<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t<div class=\"recipe-method\">\r\n\t\t\t\t\t\t\t\r\n\t\t\t<h3 id=\"instructions\" class=\"recipe-title\">Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t<span class=\"step-number\">1<\/span>\r\n\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t<p>Quick soak the dried chickpeas by putting them in a Dutch oven and covering with at least an inch of water. Bring to a boil and cook for 2 minutes. Cover and turn off the heat. Let sit for at least an hour.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t<span class=\"step-number\">2<\/span>\r\n\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t<p>Drain the chickpeas, reserving the liquid. In a food processor, pulse together the chickpeas, garlic, red onion, spices, parsley baking soda and lemon juice until finely minced, but not pureed. Check that the falafel mix will press together in your fingers.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t<span class=\"step-number\">3<\/span>\r\n\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t<p>Form the chickpea mix into ~ 1.5 in. balls (roughly the size of a ping pong ball), making sure they're well packed together. Heat about 1\/2 an inch of oil in a deep skillet over medium heat. When the oil shimmers, drop a small bit of the chickpea mix into the oil. It should immediately sizzle.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t<span class=\"step-number\">4<\/span>\r\n\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t<p>Gently place the balls into the oil and cook for 2-4 minutes until well browned. Turn and cook for an additional 2-4 minutes until evenly fried. Drain the balls on a paper-towel covered plate.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t<div class=\"recipe-notes\">\r\n\t\t\t\r\n\t\t\t<h3 id=\"notes\" class=\"recipe-title\">Notes<\/h3>\r\n\t\t\t\r\n\t\t\t<p>Adapted from Mark Bittman's falafel.<\/p><!-- Start GADSWPV-3.6 --><center><div id=\"ga_29466488\"> <\/div><div style=\"text-align:right; width:300px; padding:5px 0;\">\r\n   <img src=\"https:\/\/dailywaffle.com\/stage1\/wp-content\/plugins\/trx_addons\/components\/lazy-load\/images\/placeholder.png\" data-trx-lazyload-src=\"https:\/\/bcdn.grmtas.com\/images\/gourmetads-logo.jpg\" alt=\"logo\" style=\"float:right; border:none;\" \/>\r\n   <div style=\"width:auto; padding:4px 5px 0 0; float:right; display:inline-block; font-family:Verdana, Geneva, sans-serif; font-size:11px; color:#333;\">\r\n      <a href=\"https:\/\/www.gourmetads.com\" target=\"_blank\" title=\"Food Advertisements\" style=\"text-decoration:none; color:#333;\">Food Advertisements<\/a> by\r\n   <\/div>\r\n<\/div>\r\n<\/center><!-- End GADSWPV-3.6 -->\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t<script type=\"application\/ld+json\">\r\n\t\t\t{\r\n\t\t\t  \"@context\": \"http:\/\/schema.org\",\r\n\t\t\t  \"@type\": \"Recipe\",\r\n\t\t\t  \"url\": \"https:\/\/dailywaffle.com\/stage1\/how-to-make-good-falafel-at-home\/\",\r\n\t\t\t  \"author\": {\r\n\t\t\t\t\"@type\": \"Thing\",\r\n\t\t\t\t\"name\": \"\"\r\n\t\t\t  },\r\n\t\t\t  \"datePublished\": \"February 9, 2018\",\r\n\t\t\t  \"cookTime\": \"P\",\r\n\t\t\t  \"description\": \"\",\r\n\t\t\t  \"image\": \"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/02\/falafel.jpg\",\r\n\t\t\t  \"recipeIngredient\": [\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1\/2 lb. dried chickpeas\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"2 cloves garlic, chopped\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1 small red onion, chopped roughly\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1 t. ground coriander\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1 T. ground cumin\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1\/4 t. cayenne (or to taste)\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1 c. Italian parsley, chopped\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1 t. salt\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1\/2 t. black pepper\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1\/2 t. baking soda\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1 T. lemon juice\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Canola or vegetable oil for frying\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Pita bread, to serve\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t  ],\r\n\t\t\t \r\n\t\t\t  \"name\": \"Falafel\",\r\n\t\t\t  \"nutrition\": {\r\n\t\t\t\t\"@type\": \"NutritionInformation\",\r\n\t\t\t\t\"calories\": \"\",\r\n\t\t\t\t\"carbohydrateContent\": \"\",\r\n\t\t\t\t\"cholesterolContent\": \"\",\r\n\t\t\t\t\"fatContent\": \"\",\r\n\t\t\t\t\"fiberContent\": \"\",\r\n\t\t\t\t\"proteinContent\": \"\",\r\n\t\t\t\t\"saturatedFatContent\": \"\",\r\n\t\t\t\t\"sodiumContent\": \"\",\r\n\t\t\t\t\"sugarContent\": \"\",\r\n\t\t\t\t\"transFatContent\": \"\",\r\n\t\t\t\t\"unsaturatedFatContent\": \"\"\r\n\t\t\t  },\r\n\t\t\t  \"prepTime\": \"P\",\r\n\t\t\t  \"totalTime\": \"P\",\r\n\t\t\t  \"recipeInstructions\": [\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\"Quick soak the dried chickpeas by putting them in a Dutch oven and covering with at least an inch of water. Bring to a boil and cook for 2 minutes. Cover and turn off the heat. Let sit for at least an hour.\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\"Drain the chickpeas, reserving the liquid. In a food processor, pulse together the chickpeas, garlic, red onion, spices, parsley baking soda and lemon juice until finely minced, but not pureed. Check that the falafel mix will press together in your fingers.\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\"Form the chickpea mix into ~ 1.5 in. balls (roughly the size of a ping pong ball), making sure they're well packed together. Heat about 1\/2 an inch of oil in a deep skillet over medium heat. When the oil shimmers, drop a small bit of the chickpea mix into the oil. It should immediately sizzle.\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\"Gently place the balls into the oil and cook for 2-4 minutes until well browned. Turn and cook for an additional 2-4 minutes until evenly fried. Drain the balls on a paper-towel covered plate.\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t  ],\r\n\t\t\t  \t\t\t  \"recipeYield\": \"~12 balls\"\t\t\t  \t\t\t}\r\n\t\t<\/script>\r\n\t\t\r\n\t<\/div>\r\n\t\n","protected":false},"excerpt":{"rendered":"<p>Inspired by Sarina Bowen&#8217;s Brooklynaire, which drops Monday, I went back into the archives to remake and reshoot a previous post on falafel. I opted for balls rather than patties as I did last time, but the recipe holds up. I tried using canned chickpeas knowing that some of you might want to take the&hellip;<\/p>\n","protected":false},"author":2,"featured_media":16157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[1557,1918,273,711,275,274,1422,1919,1563,1920,1556,469,547],"class_list":["post-16155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-brooklyn-bruisers","tag-brooklynaire","tag-chickpeas","tag-cucumber","tag-falafel","tag-garbanzo-beans","tag-middle-eastern","tag-nate-kattenberger","tag-new-york","tag-rebecca-rowley","tag-sarina-bowen","tag-street-food","tag-tomatoes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Make Good Falafel at Home - DailyWaffle<\/title>\n<meta name=\"description\" content=\"Falafel, inspired by Sarina Bowen&#039;s Brooklynaire, is a delicious way to go vegetarian. 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