Middle Eastern Falafel
Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with spices and herbs, then deep-fried to a crispy perfection. Served often in pita bread with fresh vegetables and tahini sauce, falafel is not only delicious but also a great source of plant-based protein. This recipe will guide you through making authentic and flavorful falafel that can be enjoyed on its own or as part of a fulfilling meal.
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.
Notes
To enhance the flavor of your falafel, consider adding spices like cumin and coriander. For a gluten-free option, serve with rice or in a lettuce wrap instead of pita bread.
Leftover falafel can be stored in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispness.
For a vegetarian twist, consider serving with tzatziki sauce made from yogurt, cucumbers, and dill.