Falafel
Falafel – Fried Chickpea Balls
Crispy on the outside, soft and flavorful inside – a popular Middle Eastern classic. Makes approx. 6 servings.
Ingredients:
- 1 pound dried chickpeas (not canned)
- ½ tsp baking soda
- 1 small onion, coarsely chopped
- ¼ cup fresh parsley, chopped
- 3–5 garlic cloves (roasted preferred)
- 1½ tbsp flour or chickpea flour
- 1¾ tsp salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- Pinch of ground cardamom
- 1 tsp baking powder (optional, for fluffier falafel)
- Vegetable oil for frying (e.g., avocado, grapeseed, or sunflower oil)
Preparation:
- 1. Soak the chickpeas overnight (at least 12 hours) in plenty of water with ½ tsp baking soda. Then rinse and drain well.
- 2. In a food processor, blend chickpeas with onion, parsley, garlic, flour, salt, cumin, coriander, pepper, cayenne, and cardamom. The texture should be coarse but moldable.
- 3. Transfer mixture to a bowl, optionally stir in baking powder. Cover and chill for 30–60 minutes.
- 4. Form small balls or patties. If too crumbly, add 1–2 tsp water.
- 5. Heat oil in a pot or deep pan to approx. 180 °C (350 °F). Fry falafel in batches for 3–4 minutes until golden and crispy.
- 6. Drain on paper towels and serve immediately.
Enjoy fresh falafel in flatbread with tahini sauce, salad, or simply as a crunchy snack!
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Items 1 - 2 of 2