Falafel (Middle East)

 

Falafel Recipe

Ingredients:

  • 1 cup dried chickpeas (or 2 cups canned chickpeas, drained)
  • 1 small onion, roughly chopped
  • 3-4 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon baking soda
  • 2 tablespoons all-purpose flour or chickpea flour (for binding, optional)
  • Vegetable oil, for frying

Instructions:

  1. Prepare the chickpeas:

    • If using dried chickpeas, soak them in plenty of water overnight (at least 8 hours). Drain well before using.
    • If using canned chickpeas, drain them well and rinse under cold water.

  2. Make the falafel mixture:

    • In a food processor, combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper (if using), salt, and baking soda.
    • Pulse the mixture until it is finely ground and holds together when squeezed. Scrape down the sides of the processor bowl as needed.

  3. Form the falafel balls:

    • Transfer the falafel mixture to a bowl. If the mixture seems too wet, add 1-2 tablespoons of flour (all-purpose or chickpea flour) to help bind the mixture.
    • Scoop about 1-2 tablespoons of the mixture and shape it into a small ball or patty using your hands. Repeat with the remaining mixture.

  4. Fry the falafel:

    • Heat vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be hot but not smoking (around 350°F or 175°C).
    • Carefully place the falafel balls into the hot oil, in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
    • Remove the falafel with a slotted spoon and drain on paper towels to absorb excess oil. Repeat with the remaining falafel balls.

  5. Serve:

    • Serve the falafel hot and crispy, either as a sandwich in pita bread with tahini sauce, fresh vegetables, and pickles, or as part of a mezze platter with hummus, tzatziki, and salads.

Tips:

  • If you prefer a healthier version, you can bake the falafel in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown.
  • You can customize the falafel seasoning to your taste by adjusting the amount of herbs, spices, and garlic.
  • Leftover falafel can be stored in an airtight container in the refrigerator for 2-3 days. Reheat them in a toaster oven or oven to crisp them up again before serving.

Enjoy making and eating these flavorful homemade falafel, a beloved dish from the Middle East!

Comments

Post a Comment