Does anyone have a good falafel recipe please?

[toffeecrispandacupoftea]

I am trying really hard to make more foods from scratch for my toddler and she loves these.

Does anyone have a recipe for ones that stay soft and kind of spongy (like the cauldron ones).

I've tried a few versions but they keep going really dry.

Thank you.

marking place. I buy the packet stuff, Granose, which I like.

I don't have a recipe but I have a tip: use skinned broad beans instead of chickpeas - I think it helps with the dryness.

When you make the mix (mashed chick peas, lemon juice, garlic, ground cumin and coriander) add a bit of natural yogurt before you fry it.

Thank you for the tips. I wouldn't have thought of using broad beans.

LineRunner thank you for the yogurt tip. Would you mind sharing the quantities of each you use if possible? I just keep getting it wrong!

toffee Crikey I just chuck it all in...

Btw do you deep fry the falafels?

If you like the deep-fried chickpea patties in Mediterranean restaurants, you’ll love this lighter version. Pair them with a crisp, slightly fruity rosé or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.
Falafel
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. tahini
1 large egg
2 Tbs. grated lemon zest
1½ tsp. ground cumin
1 clove garlic, minced (1 tsp.)
1 tsp. lemon juice
1 tsp. ground coriander
½ tsp. chili powder
¼ tsp. salt (or to taste)
¼ cup all-purpose flour
2 Tbs. finely chopped onion
2 Tbs. chopped parsley
½ tsp. baking powder
Olive oil, for frying
Yogurt Sauce
2 cups plain nonfat yogurt
3 Tbs. chopped cilantro
2 Tbs. lemon juice
2 Tbs. grated lemon zest
1 Tbs. ground cumin

1. To make Falafel: Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
2. Shape 1/4 cup chickpea mixture into 1-inch-thick patty, and place on platter. Repeat with remaining chickpea mixture. (Falafel patties can be made ahead and refrigerated overnight.)
3. Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties.
4. To make Yogurt Sauce: Combine all ingredients in serving bowl. Season with salt and pepper. Serve with warm Falafel.

Thank you very much for the suggestions. I will try the recipe for the fried ones, they look interesting and a bit different.

Thank you.

I wouldn't use tinned chick peas though. I've had many disasters with these, if you deep fry them like you're supposed to- think foaming, boiling oil overflowing the pan .

After a bit of research, I discovered that you're supposed to use soaked- but not cooked!- chick peas. Who knew?the entire population of the Middle East excepted

I like the recipe from Moro but they use an egg to bind and that's illegal in falafel world - so I have to call them chickpea patties!