Falafel
Falafel is a traditional Middle Eastern dish, often sold by street food vendors. Similar to a fritter or hushpuppy, Falafel is made with ground chickpeas or fava beans, parsley or mint, and spices. The mixture is formed into balls or patties and deep-fried for a texture that is crispy on the outside and soft on the inside.
Plan to prepare the chickpeas the day before because they are uncooked and have to soak. Canned peas are not recommended because the falafel will be too mushy - more like hummus. Falafel freeze well and can be frozen for up to six months, so don't be worried if the batch seems large.
This recipe should make about 16-20 small-sized patties.
Prep Time: 20 min.
Cooking Time: 40 min.
Servings: 8
Cooking Method: Frying
Category: Appetizers and Snacks, Vegetarian
Cuisine: Middle Eastern
Ingredients:
- 1 pound dry chickpeas
- 1 small onion, roughly chopped
- 1 cup fresh parsley leaves, roughly chopped
- 1/2 cup fresh dill, roughly chopped
- 4 garlic cloves, peeled
- 1 Tbsp ground black pepper
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp cayenne pepper, optional
- 2 Tablespoons all-purpose flour or chickpea flour
- 2 tbsp toasted sesame seeds
- Vegetable oil for frying
Instructions:
- Soak chickpeas in water overnight, then drain and rinse them. You’ll have about 4 ½ cups.
- Place all ingredients, except for the oil, in a food processor. Process until the consistency of coarse meal that holds together when formed into a ball. Mix well so ingredients get fully incorporated. Refrigerate for an hour.
- Heat oil for frying to 375°F.
- Form the falafel. Scoop out about 2 Tablespoons and roll to form a ball or patty. If the falafel won’t stay together, add a bit more flour.
- Test oil by adding just one falafel ball. If it turns crisp and golden brown and cooks through on the inside, the oil is ready. Fry the rest of the falafel in batches, making sure not to overcrowd the oil. Overcrowding can drop the temperature of the oil, which can result in soggy, undercooked falafel. Remove crispy falafel from oil with tongs or a slotted spoon. Drain on a paper towel.
- Serve on a bed of lettuce with tahini sauce, or as a falafel sandwich.
