Epic Casa M Falafel.
Soak chickpeas overnight, pulse with fresh herbs and Casa M spices, squeeze into 375-degree oil, pull golden in three minutes
Soak chickpeas overnight, pulse with fresh herbs and Casa M spices, squeeze into 375-degree oil, pull golden in three minutes
Ingredients
Ingredients
- FOR THE CHICKPEAS:
- 226 grams dry chickpeas, soaked overnight 8+ hours
- PULLING IT ALL TOGETHER
- 55 grams of mixed herbs (cilantro, mint, Italian parsley), leaves only
- 55 grams of scallions, whites and tender parts only
- 2 oz garlic cloves
- 2 teaspoons ground cumin
- 1 Tablespoon Ace Kickstart®
- 1 Tablespoon Casa M Spice Co® Pecking Order®
- SERVE WITH
- tahini sauce (not the same as what you buy at the store)
- hummus
- tzatziki sauce
- pita
Method
-
01
Soak chickpeas 8+ hours
480 minPassive soak, can be done a day ahead.
-
02
Drain and rinse chickpeas well
3 minYou're removing excess starch and any debris, so keep rinsing until the water runs clear — wet chickpeas pulse better and fry lighter.
-
03
Preheat fryer to 375°F
10 minFryer heats while you prep the mixture.
-
04
Process chickpeas, herbs, spices, scallions, garlic into paste
5 minPulse until mixture holds together when squeezed.
-
05
Pipe or form 24 falafel balls
8 minOptional: roll in sesame seeds.
-
06
Fry falafel for 3 minutes to 195°F internal
3 minTarget internal temp shy of 200°F.
-
07
Drain and serve with pita, hummus, tahini, tzatziki
2 minPile them warm into a platter lined with paper towels to catch excess oil, then serve immediately while the outside's still crispy and the inside stays creamy.
From Mike's Notebook
Drain soaked chickpeas hard — any residual water breaks the paste and makes frying impossible.
Don't skip the 375°F preheat; falafel needs immediate sear or they'll absorb oil and taste heavy.
Pull them at 195°F internal, not higher — one minute past that and the center dries out.