This recipe for Magnus Chase’s favorite falafel is brought to you as part of my Percy Pack Ambassadorship (which sadly, is coming to an end). Promotional products have been received in exchange for my participation. All thoughts and opinions are my own. Note: affiliate codes used within post.
I recently finished reading Magnus Chase and the Gods of Asgard: The Sword of Summer – the latest book from Rick Riordan (author of the Percy Jackson series and more). I am dying to read the next installment about Magnus Chase, but the next book, The Hammer of Thor, doesn’t come out until next October. Sob! While I was reading The Sword of Summer, I developed quite the craving for falafel, since falafel is Magnus Chase’s favorite food to eat. After making this recipe, I can see why. I could not stop eating it!
Magnus Chase has always been a troubled kid. Since his mother’s mysterious death, he’s lived alone on the streets of Boston, surviving by his wits, keeping one step ahead of the police and the truant officers. One day, he’s tracked down by an uncle he’s never met—a man his mother claimed was dangerous. His uncle tells him an impossible secret: Magnus is the son of a Norse god. The Viking myths are true. The gods of Asgard are preparing for war. Trolls, giants, and worse monsters are stirring for doomsday. To prevent Ragnarök, Magnus must search the Nine Worlds for a weapon that has been lost for thousands of years. When an attack by fire giants forces him to choose between his own safety and the lives of hundreds of innocents, Magnus makes a fatal decision. Sometimes, the only way to start a new life is to die . . .
While Magnus is living on the streets, he develops a taste for falafel (maybe because there’s a kind street vendor willing to feed him falafel). Falafel may seem like a strange dish for the son of a Norse god to take a liking to…but after you try this recipe, there will be no question in your mind.
It’s that good!
Magnus Chase’s Favorite Falafel Recipe
- 1 cup dried chickpeas (or 2 cans of chickpeas, drained, rinsed, and patted dry)
- 1 cup diced onion
- 1/4 cup chopped fresh cilantro
- 2 teaspoons dried parsley
- 1 to 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 3-4 cloves garlic, minced
- 1 teaspoon baking powder
- 5 tablespoons flour
- 2 tablespoons panko bread crumbs
- Vegetable oil for frying
- Soak dry chickepeas overnight (8-12 hours) in a large bowl with enough cold water to cover them by about 2 inches. I added salt to the water.
- Drain chickpeas. Place chickpeas, diced onion, and spices in a blender or food processor (I use my Ninja blender) and pulse until blended (it's ok for the mixture to be a little chunky and not finely pureed).
- Mix in baking powder, flour, and panko until you can form the mixture into balls. You can add a little bit of additional flour if needed.
- Heat oil (enough to cover your falafel balls) in a medium pot. Form mixture into balls using a cookie scoop and press with your hands til the balls are packed well. Drop balls into hot oil. I recommend dropping one test falafel ball into the oil until you've got the right temperature.
- Cook falafel balls in oil, flipping once, for about 3-4 minutes, until lightly browned and crispy.
- Serve with dill yogurt sauce.
To make a simple dill yogurt dipping sauce, combine one 5.3 ounce carton of plain Greek yogurt with 1/2 teaspoon dried dill weed, 1/2 teaspoon garlic powder, 1/4 teaspoon pepper and 1 tablespoon lemon juice. Stir and serve with falafel.
And now for some process pictures. I don’t fry foods very often, but these were totally worth it! I may or may not have justified frying because the ingredients were so healthy…and vegetarian! Ha!
© 2015 – 2016, Food Fun Family. All rights reserved.