Middle Eastern Falafel is a popular vegetarian dish made from ground chickpeas or fava beans mixed with herbs and spices. Formed into balls or patties, these flavorful bites are then deep-fried until crispy.
Falafel is not only delicious but also packed with protein, making it a satisfying choice for lunch or dinner.
Serving and Pairing Suggestions
Serve Middle Eastern Falafel warm, nestled in pita bread or flatbread, along with fresh toppings such as lettuce, tomatoes, cucumbers, and pickles. Drizzle with tahini sauce or Classic Ranch Dressing for added creaminess.
This dish pairs beautifully with sides like Cucumber Ribbon Salad or Fattoush Salad for a refreshing contrast. For a complete meal, consider serving it alongside Hummus and Tabbouleh Salad.
Tips and Notes
- Chickpeas: Use dried chickpeas that have been soaked overnight for the best texture. Avoid using canned chickpeas, as they can make the falafel too mushy.
- Spices: Enhance the flavor by adding spices such as cumin, coriander, garlic powder, and fresh herbs like parsley or cilantro. Adjust the spices to your taste preference.
- Frying: For crispy falafel, heat the oil to the right temperature before frying. Fry in small batches to ensure even cooking and a golden-brown color.
- Baking Option: For a healthier alternative, bake the falafel at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown.
- Storage: Store any leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore their crispiness.
Enjoy the crispy and flavorful Middle Eastern Falafel as a delightful addition to your meal or as a tasty snack!
Middle Eastern Falafel
Equipment
- 1 Food processor
- 1 Deep Fryer or Large Pot
- 1 Mixing bowl
- 1 Measuring cups
- 1 Measuring spoons
- 1 Slotted Spoon
Ingredients
- 1 cup dry chickpeas - soaked in water overnight
- 1 small onion - chopped
- 2 cloves garlic - minced
- 1/4 cup fresh parsley - chopped
- 1/4 cup fresh cilantro - chopped
- 1 teaspoon ground cumin - for flavor depth
- 1 teaspoon ground coriander - for flavor depth
- 1/2 teaspoon baking powder - to lighten mixture
- 1 teaspoon salt - adjust to taste
- Oil for frying - enough for deep frying
Instructions
- Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, and salt. Pulse until the mixture is coarsely ground, making sure to not over-process.
- Transfer the mixture to a mixing bowl, cover, and refrigerate for at least 1 hour. This helps with shaping the falafel.
- After refrigerating, form the mixture into small balls or patties (about 1.5 inches in diameter).
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Carefully drop falafel balls into the hot oil and fry for about 4-5 minutes or until golden brown. Use a slotted spoon to remove them and drain on paper towels.
- Serve hot with pita bread, fresh vegetables, and tahini sauce.