How to Make Falafel: A Middle Eastern Classic
Falafel is a beloved Middle Eastern dish made from ground chickpeas or fava beans mixed with herbs and spices, then deep-fried to golden perfection. These crispy balls or patties are typically served in pita bread with fresh vegetables and tahini sauce. Here's a step-by-step guide to making delicious falafel at home.
Ingredients
For the Falafel:
- 1 cup dried chickpeas (do not use canned)
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3-4 tablespoons flour
- Vegetable oil, for frying
For Serving:
- Pita bread or flatbreads
- Fresh vegetables (tomatoes, cucumbers, lettuce)
- Tahini sauce or hummus
- Pickled vegetables (optional)
Tools Needed:
- Food processor
- Large bowl
- Measuring cups and spoons
- Knife
- Cutting board
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
- Mixing spoon
- Serving plates
Instructions
1. Soak the Chickpeas:
- Tools: Large bowl, measuring cups
- Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak overnight or for at least 12 hours. Drain and rinse the chickpeas before using.
2. Prepare the Falafel Mixture:
- Tools: Food processor, measuring cups and spoons, knife, cutting board
- In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, and salt.
- Pulse the mixture until it is well combined but still slightly coarse. You don't want a smooth paste; the mixture should have some texture.
- Transfer the mixture to a large bowl. Add the baking powder and 3 tablespoons of flour. Mix well. If the mixture is too wet, add an additional tablespoon of flour.
3. Shape the Falafel:
- Tools: Mixing spoon, large bowl
- Using your hands or a small ice cream scoop, form the mixture into small balls or patties, about the size of a walnut. If the mixture is too sticky, wet your hands slightly.
4. Fry the Falafel:
- Tools: Frying pan or deep fryer, slotted spoon, paper towels
- Heat about 2 inches of vegetable oil in a frying pan or deep fryer over medium heat. The oil should be hot but not smoking (around 350°F or 175°C).
- Fry the falafel balls in batches, being careful not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes per side.
- Use a slotted spoon to transfer the fried falafel to a plate lined with paper towels to drain excess oil.
5. Serve the Falafel:
- Tools: Knife, cutting board, serving plates
- Warm the pita bread or flatbreads.
- Fill the bread with fresh vegetables like tomatoes, cucumbers, and lettuce.
- Add the fried falafel balls and drizzle with tahini sauce or spread with hummus.
- Garnish with pickled vegetables if desired.
Tips for Perfect Falafel
- Soak, Don’t Cook: Use dried chickpeas that have been soaked, not canned chickpeas, for the best texture.
- Herbaceous Flavor: Fresh herbs like parsley and cilantro add essential flavor and color to the falafel.
- Oil Temperature: Ensure the oil is hot enough to fry the falafel quickly, resulting in a crispy exterior and soft interior.
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