Introduction
Falafel is a beloved Middle Eastern dish made from ground chickpeas, fresh herbs, and spices, formed into balls or patties, and deep-fried until crispy. Traditionally served in pita bread or with a variety of dips such as tahini or hummus, falafel is a vegetarian staple known for its robust flavor and satisfying crunch. It's a versatile dish that can be enjoyed as street food or as part of a full meal.
Ingredients
- 250g dried chickpeas (do not use canned chickpeas)
- 1 small onion (finely chopped)
- 4 garlic cloves (minced)
- 1 cup fresh parsley (finely chopped)
- 1 cup fresh cilantro (finely chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp baking powder
- 2-3 tbsp flour (as needed for binding)
- Salt to taste
- Vegetable oil for frying
Instructions
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Soak the chickpeas:
- Rinse and soak the dried chickpeas in plenty of cold water for at least 12 hours, or overnight. Make sure the chickpeas are fully submerged, as they will expand.
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Prepare the falafel mixture:
- Drain the soaked chickpeas and transfer them to a food processor. Add the chopped onion, garlic, parsley, cilantro, cumin, coriander, black pepper, cayenne pepper (if using), and salt.
- Pulse the mixture in short bursts until you achieve a coarse, grainy texture. The mixture should be finely chopped but not turned into a paste. If the mixture seems too wet, add a tablespoon of flour at a time until it holds together.
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Rest the mixture:
- Transfer the mixture to a bowl and stir in the baking powder. Cover the bowl and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
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Shape the falafel:
- Once rested, form the falafel mixture into small balls or patties, about the size of a walnut. If the mixture is still too loose, add a little more flour.
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Fry the falafel:
- Heat about 2 inches of vegetable oil in a deep pan to 180°C (350°F). Fry the falafel in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, until they are golden brown and crispy.
- Use a slotted spoon to remove the falafel and drain them on a paper towel-lined plate.
Health Considerations
- Chickpeas are high in protein and fiber, making falafel a nutritious vegetarian option. However, deep-frying increases the fat content. For a lighter version, consider baking or air-frying the falafel instead.
- To control sodium, adjust the amount of salt used in the mixture.
Serving Suggestions
- Serve falafel in a warm pita bread with fresh vegetables like lettuce, tomatoes, cucumbers, and red onions.
- Add a drizzle of tahini sauce, hummus, or tzatziki for a refreshing flavor contrast.
- You can also serve falafel as part of a mezze platter with dips like baba ghanoush, tabbouleh, or pickles.
Tips
- Soaking the chickpeas: Always use dried chickpeas that have been soaked overnight. Canned chickpeas will result in falafel that falls apart during frying.
- Flour for binding: Add flour a little at a time to bind the mixture, but don’t add too much as it can make the falafel dense.
- Oil temperature: Maintain the oil at 180°C (350°F) for perfectly crispy falafel without absorbing too much oil.
