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05/12/20

Copycat Saffron Falafel

 

Crispy falafel balls paired with our recipe for tzatziki sauce make a perfect substitute when you're missing Saffron! Plan ahead for this one, you'll need time to soak the chickpeas overnight! This recipe also uses a food processor. 

Ingredients 

1Lb. Chickpeas, soaked overnight 

1 Tbsp Baking Powder 

1 Cup All-Purpose Flour 

1 large onion, cut into 8 pieces  

1/4 Cup Parsley, chopped 

1/3 Cup Cilantro, chopped 

10 Garlic Cloves 

1 1/2 Tablespoons Kosher Salt 

1/2 tsp Cayenne 

1/2 tsp Black Pepper 

1 Tbsp Cumin, ground 

1 1/2 tsp Coriander, ground 

Recipe 

(Printable PDF) 

1.  Soak 1 lb. package of chickpeas overnight 

2. In a food processor, combine chopped onion pieces, parsley, cilantro, garlic cloves, salt, pepper, cumin, coriander and cayenne. Pulse until a fine mixture. 

3. Drain the chickpeas and add to the food processor. 

4. Pulse ingredients until finely chopped. 

5. Once sufficiently chopped, transfer to a mixing bowl. 

6. Add flour and and baking soda and mix together until combined. 

7. Allow to rest for ten minutes. 

8. Portion falafel "dough" into 1 1/2 inch balls and flatten using hand or spatula. 

9. Using a skillet, add enough vegetable oil to come up the side 1/3 inch. Heat over medium heat until oil reaches 325 degrees. 

10. Pan fry falafel until golden brown on both sides (approximately 2.5 minutes per side)

11. Enjoy! Serve on a pita with romaine lettuce, tomatoes and tzatziki sauce.