Making a Planetarian sandwich can be a challenge. You can’t just pull out packages of deli meat and cheese from the fridge. Yes, we offer Chickpea Chicken (or Tuna) Salad, on our site, but we were looking for more delicious sandwich options. Coincidentally my last trip to Costco, I discovered a tub of cooked falafel in the refrigerated section and bought a package. I whipped up some tzatziki, microwaved a few of the patties, and wrapped them in pitas with chopped iceberg, diced tomatoes, and thinly sliced red onion. All of us around the lunch table agreed how wonderful it was to be eating a delicious sandwich that just happened to be plant-based. The store-bought falafel patties were good enough, but I thought from-scratch falafel could be lighter, brighter, fresher, and more flavorful.
Turns out I was right. With just a mere pound of soaked chickpeas, you can make up to two dozen small falafel patties—enough to make eight to twelve incredible wraps—or eight equally delicious large patties for burgers.
Preparing the Falafel Base
Once the chickpeas have been soaked overnight, the patties come together very quickly. In the food processor, grind to a paste the chickpeas with spices and dump them into a large bowl. Return the unwashed food processor bowl to the machine and finely mince parsley, cilantro, onions and garlic. Mix the two together, along with a little baking powder for lightness and lift, and you’re ready to form and cook patties.
If you’re not ready to form and cook them yet, simply leave out the baking powder and fridge mixture for a few days, stirring in the baking powder when you’re ready to proceed.
You can bake or fry all of the falafel patties at one time, but we prefer to halve the unformed mixture, using one portion to make four Falafel Burgers and the remaining portion to make a dozen small patties for Falafel Wraps. (And if you’re not up for sandwiches, make the Grand Falafel Salad, or Falafel with Romesco Sauce.)
You can fry twelve patties in a large skillet (or all of them in two batches). You can also bake the twelve patties on a 13- by 9-inch baking sheet or all twenty-four on an 18- by 12-inch rimmed baking sheet.
Save the Fry Oil
Don’t toss that frying oil! Once it has cooled down, strain out the stray crumbs into a liquid measuring cup, and then pour the strained oil into a jar to reuse for future frying. You can store this oil at room temperature, but it will last longer in the refrigerator. Unlike a lot of fried foods, falafel patties and burgers reheat well in the microwave.
Unlike a lot of fried foods, falafel patties and burgers reheat well in the microwave.
Super Quick Falafels | Jamie Oliver
FAQ
What can I do with store bought falafel?
Does falafel need to be cooked?
Do you have to heat falafel?
Can you make falafel at home?
Making falafel at home can be tricky, but this recipe is easy. These falafels are golden brown and crispy on the outside. The insides are tender, delicious, and full of fresh herbs. They’re baked instead of fried, so they contain significantly less fat than fried falafel. And your house won’t smell like fried food for days.
How do you cook falafel in a frying pan?
Just warm a large skillet or griddle over medium-high heat, add a little olive oil, and cook the falafel about 5 minutes on each side, until golden. Falafel with Dry Chickpeas: Soak 1 3/4 cups of dry chickpeas in a bowl of water overnight. They should double in size to give you about 3 1/2 cups of chickpeas.
Do falafel balls need to be refrigerated before cooking?
Rest the prepared falafel balls in the refrigerator for at least 30 minutes before cooking. For the best results, keep the oil between 350 and 360 degrees Fahrenheit. Do not crowd the pan — cooking too many falafel balls at one time will drop the temperature of the oil.
How long does cooked falafel last?
Technically, cooked falafel will last, covered in the fridge for a day or two. You can even try freezing it. The falafel will still taste great, you will just lose quite a bit of the texture. Using soaked dried chickpeas is best. Canned chickpeas are at more risk of falling apart when they hit the oil.