Traditional Falafel
Authentic, crispy falafel made from soaked dried chickpeas and a blend of fresh herbs and spices, deep-fried to golden perfection. A staple of Middle Eastern cuisine, perfect served in warm pita bread with creamy tahini sauce and fresh vegetables.
Ingredients
- •1.5 cup dried chickpeas, soaked overnight (12-24 hours) and drained very well
- •0.5 large yellow onion, roughly chopped
- •4 garlic cloves, peeled
- •0.5 cup fresh parsley, roughly chopped
- •0.25 cup fresh cilantro, roughly chopped
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1.5 teaspoon salt
- •0.5 teaspoon black pepper, freshly ground
- •0.25 teaspoon cayenne pepper (optional, for a hint of heat)
- •0.5 teaspoon baking soda
- •1 tablespoon all-purpose flour (if needed for binding)
- •4 cup vegetable oil, for deep frying
Instructions
- 1.
Place the dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Let them soak for 12-24 hours at room temperature, changing the water once if soaking for longer. They will double in size. Drain them thoroughly before use; this step is crucial, do NOT use canned chickpeas.
- 2.
In a food processor, combine the thoroughly drained soaked chickpeas, roughly chopped onion, peeled garlic cloves, fresh parsley, fresh cilantro, ground cumin, ground coriander, salt, black pepper, and cayenne pepper (if using).
- 3.
Pulse the mixture until it is finely ground but still has some texture, not a smooth paste. It should be coarse enough to hold together when squeezed. Scrape down the sides of the bowl as needed. Avoid over-processing, which can make it pasty.
- 4.
Transfer the mixture to a large bowl. Stir in the baking soda. If the mixture feels too wet and doesn't hold its shape when pressed, you can add 1 tablespoon of all-purpose flour to help bind it, though a well-processed mixture often doesn't need it.
- 5.
Cover the bowl and refrigerate the falafel mixture for at least 30 minutes, or up to several hours. This helps the flavors meld and makes the mixture easier to handle.
- 6.
In a deep, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer to ensure the correct temperature.
- 7.
Using a falafel scoop (mould) or two spoons, form the mixture into small patties or balls, about 1 to 1.5 inches in diameter. Gently flatten them slightly if desired.
- 8.
Carefully lower 4-6 falafel into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
- 9.
Using a slotted spoon, remove the cooked falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- 10.
Repeat the frying process with the remaining mixture. Serve the falafel hot, traditionally in pita bread with tahini sauce, chopped tomatoes, cucumbers, and pickled turnips.
Tips
- 💡Do NOT use canned chickpeas. Soaking dried chickpeas is essential for the correct texture and flavor.
- 💡Ensure chickpeas are thoroughly drained after soaking to prevent a watery mixture.
- 💡Do not over-process the mixture; it should be coarse, not a paste. Over-processing releases too much starch, making them dense.
- 💡The baking soda helps achieve a light and airy interior and contributes to a crispier crust.
- 💡Maintain a consistent oil temperature (350-375°F or 175-190°C) for even cooking and crispiness. Too low, and they'll be greasy; too high, and they'll burn outside before cooking inside.
- 💡For best results, serve immediately after frying while still hot and crispy.
Recipe from TheCookbook.ai
Created by Basil Roux