Crispy Falafel Bowls with Beets & Arugula
Howdy folks, I hope you all have been well. I’ve gotten some emails from readers (who also follow on IG) wondering when I will return to that platform. I will be back with a “farm diaries” post on the blog in the next few weeks highlighting the past month with our little family. Like I said in my last diaries post, I’ve been on a social media break and have extended that break a little longer because it feels SO good. My phone has been out of sight more than it’s in my hand and I really want to keep that up moving forward. Not to say I won’t return to social media, but this break has felt better than I ever could have imagined and I don’t want to rush getting back to it. Anyhow, because some of you are interested in family life I will post an update on our little crew of four in a few weeks. The long and short- we are busy but slow. If that makes any sense to any of you! Life is busy with the little ones but our days are simple and the time spent here at the farm with family and friends has been so wonderful. I love this time of the year and it’s been nice being in postpartum with the weather being so beautiful. It helps to get me and little Maize outside without much thought. I know once the rain and snow comes we’ll need to plan a little more in advance before just casually walking outside naked (which is how my kids roll here at the farm this time of the year. Who needs clothes when there is fresh dirt, sunshine, and a cool summer breeze?!)
Anyhow, more on all the family shenanigans soon. In the meantime, these FALAFEL!! Crispy on the outside, tender and the inside. What more could you want? Besides being super easy to prepare (once your chickpeas have soaked) these make wonderful leftovers and can be eaten warmed or chilled. We served ours with some roasted beets and arugula for a simple “bowl” kind of dinner and drizzled them with an herbed yogurt sauce for good measure. These would also taste great with tzatziki or even a tahini sauce. Go wild with whatever you prefer!
Happy falafel making everyone!
Crispy Falafel Bowls with Beets & Arugula
Prep Time: overnight Cook Time: 30 minutes Serves: 12-14 falafel patties
- 1 cup dried chickpeas, soaked overnight in 5 cups of water
- 1/2 of a red onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup parsley, finely chopped
- fat pinch of salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- fresh ground black pepper
- Ghee for frying
Preparation
- Preheat the oven to 250F and set a baking sheet to the side.
- Drain the soaked chickpeas and run them under cool water. Add the drained chickpeas to the bowl of a food processor along with the remainder of the ingredients (minus the ghee). Process until well combined.
- Using your hands shape the falafel into small patties.
- In a large cast iron skillet over medium-high heat add 1 tablespoon of ghee. Once hot add about 4 falafel to the pan. Cook for about 3 minutes or until the underside is golden brown. Flip and continue to cook until well browned and slightly crispy on the outer edges.
- Place cooked falafel on the baking sheet and keep warm in the oven until you finish the rest.
- Serve with roasted beets, arugula, quinoa, and a drizzle of yogurt, tahini or your favorite sauce.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
That looks delicious. Your recipes are always a hit in our house. Can’t wait to try this as that MN autumn sets in. Glad the family is doing well.
Ok, you know somebody would ask, how about replacing dried chickpeas with canned, as that is what I have on hand.
Canned chickpeas will result in a less crispy falafel that will fall apart more easily. I know from experience! But if that’s all you have, give it a whirl. The flavor is still good but the texture won’t be that awesome authentic texture that comes from traditional falafel.