Taim Falafel Recipe: the Adaptation!
Some of the best falafel in town comes from Taim falafel. I gave their recipe a try, but my falafel balls kept falling apart while frying. I wanted to adapt the Taim recipe so that it is easier to prepare at home. This recipe is based on Taim's recipe (found
) but adds breadcrumbs or a slice of bread to stabilize the mixture. With the bread, it is a dream to make!
•1 can chickpeas, drained and rinsed (or 2 cups dried chickpeas soaked overnight and drained)
•Canola, vegetable or olive oil for frying
•1 medium yellow onion, chopped
•3 cloves garlic, chopped
•1 tbsp. coriander powder
•1/2 cup fresh parsley
•1/2 cup fresh cilantro
•1/2 cup fresh mint (or any combination of these three herbs you have on hand)
•1 tsp. cumin
•1 tsp. salt
•1/2 tsp. pepper
•1/2 cup bread crumbs (or 1 slice of bread toasted)
•1 egg (optional)
Place onion and garlic in food processor and pulse until finely ground. Add breadcrumbs (or toast), egg, coriander powder and chickpeas and pulse until chickpeas are broken into small pieces. Add herbs, cumin, salt and pepper and process into a thick paste. Form into ~15 1 1/2 inch balls and set aside.
Heat 1/2 inch of oil in a frying pan over medium high heat and fry balls until golden brown.