Homemade Falafel
Introduction
Falafel is a beloved Middle Eastern dish made from chickpeas, herbs, and spices, formed into balls or patties, and deep-fried to crispy perfection. It’s a versatile dish that can be enjoyed as a snack, in pita bread with fresh vegetables, or as part of a mezze platter. This recipe will help you make restaurant-quality falafel right in your own kitchen!
Ingredients (Serves 4-6)
For the Falafel
- 1 cup dried chickpeas (do not substitute with canned)
- 1/2 large onion, roughly chopped
- 4 cloves garlic
- 1/2 cup fresh parsley, tightly packed
- 1/2 cup fresh cilantro, tightly packed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons all-purpose flour
- Vegetable oil (for frying)
For the Tahini Sauce
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 3-4 tablespoons water (to thin the sauce)
- Salt, to taste
For Serving
- Pita bread or wraps
- Diced cucumber
- Sliced tomatoes
- Shredded lettuce
- Pickled turnips or pickles
- Fresh herbs (mint or cilantro)
Instructions
1. Prepare the Chickpeas
- Place the dried chickpeas in a large bowl and cover them with cold water. Let them soak for at least 12 hours or overnight. The chickpeas should double in size.
- After soaking, drain the chickpeas thoroughly and pat them dry with a paper towel.
2. Blend the Falafel Mixture
- In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, black pepper, cayenne pepper (if using), and salt.
- Pulse the mixture until it has a coarse, sand-like texture. Be careful not to over-process; you want a texture that holds together when squeezed but is not a paste.
- Transfer the mixture to a bowl. Add the baking soda and flour, and mix well. Cover and refrigerate for about 30 minutes to help the mixture bind.
3. Shape the Falafel
- Use a spoon or your hands to form the mixture into small balls or patties, about the size of a golf ball. Flatten slightly if desired.
- Place the formed falafel balls on a baking sheet or tray.
4. Heat the Oil
- In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C). You can test by dropping a small piece of falafel mixture into the oil – it should sizzle immediately and float to the top.
5. Fry the Falafel
- Carefully add the falafel balls to the hot oil, a few at a time, to avoid overcrowding. Fry each batch for about 3-4 minutes, or until golden brown and crispy on the outside.
- Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain any excess oil.
6. Prepare the Tahini Sauce
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, a tablespoon at a time, until the sauce reaches your desired consistency. It should be creamy yet pourable.
7. Assemble and Serve
- Serve the falafel warm in pita bread or wraps with diced cucumber, sliced tomatoes, shredded lettuce, pickled turnips, and a drizzle of tahini sauce.
- Garnish with fresh herbs like mint or cilantro for extra flavor.
Tips for Perfect Falafel
- Avoid Canned Chickpeas: Dried chickpeas are essential for the texture and structure of falafel. Canned chickpeas contain too much moisture and will make the falafel mushy.
- Don’t Over-Blend: The falafel mixture should be coarse enough to hold its shape but not too fine. Aim for a crumbly texture that packs well.
- Chilling the Mixture: Allowing the mixture to chill before frying helps the falafel maintain its shape while cooking.
- Double Frying for Extra Crunch: If you want an extra-crispy falafel, try frying the falafel for a few minutes, removing them to cool slightly, and then frying again for another minute.
Serving Suggestions
Falafel is incredibly versatile and can be served in various ways:
- In a Pita: Stuff warm pita bread with falafel, fresh vegetables, and tahini sauce for a classic falafel wrap.
- Falafel Salad: Serve falafel on a bed of lettuce, cucumbers, tomatoes, and olives, with a drizzle of tahini or yogurt dressing.
- As Part of a Mezze Platter: Include falafel with hummus, baba ganoush, olives, and flatbread for a vibrant Middle Eastern platter.
Beverage Pairing
- Mint Lemonade: The freshness of mint complements the earthy flavors of falafel and balances out the richness of the fried chickpeas.
- Iced Hibiscus Tea: Known for its tart flavor, hibiscus tea is refreshing and pairs well with the flavors of falafel.
- Light Beer or Dry White Wine: Both options add a refreshing element that doesn’t overpower the dish’s natural flavors.
A Brief History of Falafel
Falafel has ancient roots and is believed to have originated in Egypt, where it was initially made with fava beans. Over time, it spread across the Middle East, with each region adapting the recipe to use locally available ingredients, such as chickpeas in Levantine countries. Today, falafel is not only a symbol of Middle Eastern cuisine but also a beloved street food worldwide, enjoyed by people from all walks of life.
Final Thoughts
This homemade falafel recipe brings the authentic flavors of the Middle East to your kitchen. With its crunchy exterior and flavorful, herb-filled interior, falafel is a dish that can be enjoyed in so many ways. Whether it’s in a wrap, as part of a mezze platter, or on its own, these falafel are bound to impress!
Enjoy your cooking journey, and let us know how it turns out!
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