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Smoked Falafel

Smoke and falafel were made for each other. Put them together for your menu today.
Difficulty:
2/5
Prep time:
15 min
Cook time:
30-45 min
Serves:
4-6

INGREDIENTS

  • 3 cups soaked chickpeas (canned will also work)
  • 1 onion
  • 3 cloves garlic
  • 1 bunch fresh coriander
  • 100g chickpea flour
  • 1 teaspoon cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon ground pepper
  • Salt to taste

DIRECTIONS

  1. For best results use dried chickpeas. Soak overnight or up to 48 hours in the fridge to rehydrate.
  2. Place chickpeas, garlic, onion, and dry spices into a food processor and pulse the ingredients together until you get a rough mince consistency. You don’t want to puree the chickpeas until smooth.
  3. Season to taste before adding chickpea flour. Add enough flour to make the falafel mixture stick together and shape into small rounds before smoking.
  4. Cook on a baking sheet, on pellet smoker at 350°F (177°C) for 30 to 45 minutes, flipping halfway. For extra smoke flavor, very lightly mist falafel periodically while smoking. Flip halfway to ensure browning on both sides.

Chef Jeremy

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