No-Gadget Falafel (Falafel without a Food Processor) Recipe on Food52 (2024)

FAQs

Can falafel be made without a food processor? ›

Use the base of the empty can to smush and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're done. To the chickpea paste, add the flour, ground cumin, salt, and parsley.

Grind the spices in a spice grinder or mortar and pestle. Drain the soaked chickpeas VERY WELL and mix all the ingredients except the baking powder and cooking oil. The chickpeas need to be very dry before mixing so the falafel mix is not too wet. Grind the falafel mix using a 5 mm grinder die.

If you don't have a food processor, you can also use an immersion blender. Then it's easier to blend bit by bit. If the mix seems very dry, you can add a splash of water. Take a tablespoon of the falafel mix at a time and roll between your hands to form falafel balls that are about the size of walnuts.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Combine liquids and solids in a mixer.

Whether you're using a hand mixer, a stand mixer, or an immersion blender, your mixer can function as a useful substitute for a food processor. Just place the food into a large, durable bowl and lower in the mixer, then turn it on.

The blender is a food processor's close relative in the kitchen and makes a great food processor substitute for a few tasks. These two countertop appliances are sometimes interchangeable for things like emulsifying and pureeing, but a blender can more thoroughly break down foods for ultra smooth results.

I recommend olive oil, canola oil or avocado oil. Ground flaxseed. This is the binding agent in this vegan falafel recipe. You can substitute 1 egg for the 2 Tablespoons ground flaxseed.

Potato masher

This is a great technique for coulis and sauces alike. Boil or simmer your chosen food until soft and close to falling apart then mash away – for an extra smooth consistency, pass your puree through a fine-mesh sieve like this one.

Some of the best high-performance blenders can be used to make nut butter and even blend frozen fruits into delicious frozen desserts. A blender will work well for mixing up a pancake or waffle batter but don't try to use it for anything thicker like a cake batter, for this you'll need a food processor.

In short – yes! An immersion blender is a handheld blender with a small spinning blade that is immersed into ingredients to create smoothies, soups and sauces. A food processor has larger, flat blades at the bottom of the work bowl, or discs that sit at the top and can chop, shred, grind, puree and more.

Why add baking soda to falafel mix? ›

Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about ½ teaspoon of baking soda to the soaking water to help soften the dry chickpeas.)

Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

Freezing Method. Prepare the falafel balls as per usual, then freeze the falafel balls and deep fry them from frozen. This should prevent the falafel falling apart during the frying process.

Canned chickpeas do not work for falafel. They're far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you'll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.

Its the deep frying in oil that should cook the beans. The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.

Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

To make chickpea flour, you'll need a high-speed blender, or a coffee grinder (or spice grinder). Place the dry chickpeas in the blender, and blend until they are finely ground, like a flour. Be warned– it's VERY loud at first!

Turn your blender on high and use a tamper (as you would when making almond butter) to push the ingredients into the blades. After 30 seconds, it should be fully blended. If you'd like a thinner consistency, just add a bit more chickpea liquid or water until it's your desired consistency.

In short – yes! An immersion blender is a handheld blender with a small spinning blade that is immersed into ingredients to create smoothies, soups and sauces. A food processor has larger, flat blades at the bottom of the work bowl, or discs that sit at the top and can chop, shred, grind, puree and more.