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Park City local Danielle Summers, asked for the falafel recipe from Vessel Kitchen to make with her family, which we shared in our summer publication. Enjoy this multi-use recipe for a number of dishes at home!
My family is obsessed with the falafels at Vessel Kitchen. They are perfectly crunchy on the outside, along with being delicious. We have tried to make falafels at home with no success. What is Vessel Kitchen’s secret?
Danielle Summers, Park City
Vessel Kitchen’s Green Falafel
August 22, 2022
Ingredients
For the ground garbanzo:
- 2 pounds dry garbanzo beans
- 2 quarts cold water
For the green sauce:
- 2 bunches cilantro
- 6 cloves fresh garlic, peeled
- 2 cups yellow onion, diced large
For the spice mix:
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon paprika
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon corn starch
- 1/2 teaspoon baking powder
Instructions
For the ground garbanzo
- In a large bowl, soak the garbanzo beans in the water for 24 hours, refrigerated.
- After 24 hours, take the garbanzo and add to the food processor, a 1/4 of the total volume of the food processor at a time.
- Pulse a few times, until it reaches the texture of cooked polenta.
- If you have a meat grinder, run it one time on the smallest dial.
For the green sauce
- Add the cilantro, onion and garlic to the blender, and puree until smooth. Reserve for next step.
For the spice mix
- Mix all of the spices together and reserve.
For the falafels
- Preheat a fryer with oil, to 275 F.
- In a mixing bowl, mix the ground garbanzo and the green sauce.
- Add the spice mix, and mix well.
- With an ice cream scoop, scoop balls about half the size of a golf ball and about 1 ounce in weight.
- Drop the balls right into the oil, and fry for 3-4 minutes, until golden brown on the outside.
- Make sure to mix the final recipe just before frying it.
