Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs and spices, and deep-fried to perfection. Here's a classic recipe for making chickpea-based falafel:
Ingredients:
For the Falafel Mixture:
- Dried Chickpeas: 1 cup, soaked overnight in water (do not use canned chickpeas).
- Onion: 1 small, roughly chopped.
- Garlic: 3-4 cloves.
- Fresh Parsley: 1 cup, chopped.
- Fresh Cilantro (Coriander): 1 cup, chopped.
- Ground Cumin: 1 tsp.
- Ground Coriander: 1 tsp.
- Salt: 1/2 tsp (or to taste).
- Black Pepper: 1/4 tsp.
- Cayenne Pepper: A pinch (optional, for heat).
- Baking Soda: 1/2 tsp.
- Sesame Seeds: 2 tbsp (optional, for coating).
For Frying:
- Vegetable Oil: For deep frying.
Instructions:
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Prepare the Chickpeas:
- Soak the dried chickpeas in plenty of water overnight. They should double in size. Drain and rinse well.
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Make the Falafel Mixture:
- In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, ground coriander, salt, black pepper, and cayenne pepper. Process until you achieve a coarse meal that holds together when squeezed. Avoid over-processing into a paste.
- Transfer the mixture to a bowl, and stir in the baking soda. Cover and let it rest for at least 1 hour.
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Shape the Falafel:
- With your hands or a falafel scoop, shape the mixture into small balls or patties. If desired, roll them in sesame seeds for an extra crunch.
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Heat the Oil:
- Heat a few inches of vegetable oil in a deep pot or deep fryer to 350°F (175°C). The oil is ready when a small piece of the mixture bubbles and rises to the top.
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Fry the Falafel:
- Carefully drop the falafel balls into the hot oil and fry in batches, turning them occasionally, until golden brown (usually takes about 3-5 minutes).
- Remove the falafel from the oil and drain on a plate lined with paper towels.
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Serve:
- Serve the falafel hot with tahini sauce, hummus, or wrapped in a pita with fresh vegetables and pickles.
Tips:
- The key to great falafel is starting with dried chickpeas; canned chickpeas will make the falafel too soft and mushy.
- You can adjust the spices according to your taste.
- Do not overcrowd the frying pot; fry the falafel in batches for the best results.
Enjoy your homemade falafel!
