Garbanzo and Cracked Wheat Falafel with Creamy Fresh Herb Dip
This delicious and kid friendly recipe is a wonderful way to work vegetarian and Middle Eastern food into your family's diet.
Equipment
- Deep Frier/Air Frier/Wok
Ingredients
Falafel Batter
- 2 ½ cups vegetable stock OR 2 ½ cups water + ⅓ cup vegetable broth powder
- 1 cup garbanzo flour*
- 1 cup fada-fine/fine cracked wheat OR bulgar (see notes above)
- 1 t garlic granules
- 1 t paprika
- ¼ cup dried parsley
- 2 t dried mint
- salt and pepper to taste
Fresh Herb Dip
- ⅓ cup plain yogurt (or sour cream)
- ⅓ cup water
- ¼ t white vinegar
- ¼ to 1 t honey/agave; to taste
- 3 cloves garlic; grated
- 3 T fresh parsley; finely chopped
- 3 T fresh cilantro; finely chopped
- ¼ t ground black pepper
- salt to taste
Instructions
- Bring the water and vegetable broth powder (or stock) to a boil.
- In a medium bowl mix together the garbanzo flour, fada-fine/cracked wheat, garlic, parsley, mint, paprika, salt, pepper, and salt.
- Add the broth to the dry ingredients and mix well with a spoon. Allow to sit for 30-60 minutes in order for the broth to be absorbed and the dough to become firm. It will still be sticky, but more able to be dropped into the frying oil in a ball shape.
- With the frying oil brought up to 360 °F, fry several balls at a time, as space allows, until firm, floating, and a deep golden color.
- To make the dip: Simply add all 9 ingredients together and whisk well to incorporate. (See notes above if cooking for children.)
Notes
*Hummus Powder could be used in place of garbanzo flour, though I have been finding it more and more difficult to find in stores recently. If you go that route, you can probably eliminate the garlic granules and salt, as hummus powder is usually pretty well seasoned in that manner.