Falafel
This popular Middle Eastern dish consists of small, deep-fried balls made from ground chickpeas, herbs, and spices.
Ingredients
- 2 cups dried chickpeas
- 1 onion chopped
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh cilantro chopped
- 4 cloves garlic minced
- 1 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- Oil for frying
Instructions
- Rinse the chickpeas and soak them in water overnight.
- Drain the chickpeas and place them in a food processor along with the onion, parsley, cilantro, garlic, flour, salt, cumin, baking powder, and black pepper. Pulse until the mixture is finely ground but not pureed. Scrape down the sides of the food processor as needed.
- Transfer the mixture to a bowl and refrigerate for 30 minutes to 1 hour.
- Heat about 1 inch of oil in a deep skillet or pot over medium-high heat. Once the oil is hot, use a spoon or falafel scoop to shape the chickpea mixture into small balls or patties.
- Carefully place the falafel in the hot oil and fry for about 2-3 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to remove the falafel from the oil and transfer them to a paper towel-lined plate to drain.
- Serve the falafel hot, either on their own or stuffed into a pita with tahini sauce, chopped tomatoes, cucumbers, and pickles.
Notes
Here are some tips and tricks to help you make the perfect traditional falafel:
- Use dry chickpeas: Traditional falafel recipes call for dried chickpeas that are soaked overnight. Don't use canned chickpeas as they contain too much moisture and will result in a mushy mixture.
- Drain the chickpeas well: After soaking the chickpeas, drain them well and pat them dry with a towel. Too much moisture will also result in a mushy mixture.
- Use a food processor: Use a food processor to grind the chickpeas and other ingredients into a fine but not pureed mixture. This will ensure a nice texture for your falafel.
- Chill the mixture: After mixing all the ingredients, it's best to chill the mixture in the refrigerator for at least 30 minutes to an hour. This will help the mixture firm up and make it easier to shape into balls or patties.
- Use a falafel scoop: Use a falafel scoop or a small ice cream scoop to shape the mixture into balls or patties. This will help you achieve uniform-sized falafel, which will cook evenly.
- Don't overcrowd the pan: When frying the falafel, don't overcrowd the pan. Fry them in batches, leaving enough space between each falafel so they don't stick together or steam.
- Fry at the right temperature: Fry the falafel at 375°F (190°C) for the perfect crispy texture. If the oil is too hot, the falafel will brown too quickly on the outside and be undercooked on the inside.
- Serve immediately: Falafel is best served hot and crispy. Serve immediately after frying for the best taste and texture.