Falafel
What is 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 but soft on the inside.
Falafel can be served as part of a platter or mezze with Tahini Sauce or as a sandwich in a pita with tomatoes, cucumbers, onion, and yogurt or sauce. Falafel can be baked instead of fried for a healthier version of this popular plant-based dish.
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.
This recipe should make about 16-20 small-sized patties.
- 1 pound dry chickpeas
- 1 small onion, rough chop
- 1/2 cup fresh parsley, rough chop
- 1/2 cup fresh cilantro, rough chop
- 1 tbsp Kashmiri Chile Powder
- 2 tsp Aleppo Pepper
- 1 tbsp Ground Cumin
- 2 tsp Kosher Salt
- 1/2 tsp Ground Cardamom
- 4 cloves Garlic
- 2 Tablespoons all-purpose flour, or chickpea flour (gluten-free option)
- Vegetable oil for frying
- Soak chickpeas in water for at least 24 hours, then drain and rinse them. You’ll have about 4 ½ cups.
- Place all ingredients 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 375F.
- Form the Falafel. Use 2 Tbsp to form a ball or patty type. If the Falafel won’t stay together, add a bit more flour.
- Test oil by adding just one first. Fry in batches, making sure not to overcrowd. Fry for a few minutes, until golden brown. Remove from oil with tongs or a slotted spoon. Drain on a paper towel.
- Serve with tahini sauce, or as a falafel sandwich.
