Falafel is one of the earliest forms of fast food. Our version is lightly spiced and rolled in a mixture of sesame seeds and oats for a crisp exterior. Serve in pita pockets with lettuce, tomato, onion and a drizzle of tahini or hot sauce, or on top of a green salad for a light summer meal.
Prep Time 2 hours 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings 4 people
- 1/2 cup rolled oats (or quick oats) (125 ml)
- 1/4 cup sesame seeds (60 ml)
- 1 19 oz chickpeas (canned) drained, rinsed and patted dry (540 ml)
- 1 cup onion diced (250 ml)
- 3 cloves garlic chopped
- 1/4 cup cilantro leaves packed (60 ml)
- 2 tsp cumin ground (10 ml)
- 1 tsp salt (5 ml)
- black pepper freshly ground, to taste
- 1/2 tsp baking powder (5 ml)
- 1/4 cup oat flour (60 ml)
- canola oil for frying
To make coating:
- In a food processor, grind together oats and sesame seeds until the mixture resembles very fine breadcrumbs. Place in a shallow dish.
To make falafel:
- Place the chickpeas, onion, garlic, cilantro, cumin, salt and pepper into the bowl of a food processor. Pulse to chop, then process until you have a coarse dough. Transfer mixture to a mixing bowl.
- Fold in baking powder and oat flour, adding additional oat flour, if necessary, until mixture can be formed into a ball.
- Cover and refrigerate for a couple hours to firm up. *Do not skip this step*
- Form the chilled mixture into walnut sized balls, and gently roll in sesame-oat coating.
- Heat oil in a deep fryer, or large, heavy-bottomed saucepan, to 375o F.
- Fry six to 12 balls at a time until golden brown, flipping once. Watch carefully!
- Remove from oil and drain on a paper towel.
- Serve warm, tucked into pita bread pockets with shredded lettuce, chopped tomato, sliced onion, and tahini or yogurt sauce, or as an accompaniment to a tossed salad.
To make your own oat flour, process rolled or quick-cooking oats in a food processor until finely ground and powdery. Use more oats than the amount of flour needed, then sift and measure after processing.