Falafel, a Mediterranean classic
The perfect Middle Eastern flavor: crispy on the outside, tender and flavorful on the inside, and packed with fresh herbs and spices
Falafel
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Table of Contents
What I Like About this Recipe
- Falafel is versatile and nutritious and works well as a main course or side dish.
- It combines well with many other dishes and yogurt-based sauces.
- It is a delicious vegan dish.
What is this recipe?
Falafel is a deep-fried ball or patty made from ground chickpeas, herbs, and spices.
Where does it come from?
As with many other popular Mediterranean recipes, many countries dispute its origin. Many claim it comes from Egypt, and others say it comes from different countries in the Levant and the Middle East.
It symbolizes Israeli cuisine and it is a national dish in that country.
Egypt claims to be the origin of falafel, and Egyptians use fava beans instead of chickpeas. Some say the falafel recipe originates from the Egyptian Christian Copts and is at least 1,000 years old.
Today, it is a staple and an everyday recipe worldwide.
I mention it often as an example of a satisfying and nutritious vegan Mediterranean dish.
Ingredients
Chickpeas Resemblance
Credit Alberto Conde Kitchen in the Med
- 1 cup dried chickpeas (soaked overnight)
- 1/2 large onion or one cup of chopped onion
- Two tablespoons finely diced fresh parsley
- Two tablespoons finely diced fresh cilantro
- Four cloves of garlic
- One teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- One teaspoon of cumin
- One teaspoon of baking powder
- 4-6 tablespoons all-purpose flour
- Vegetable oil for frying.
White Flour Resemblance
Credit Alberto Conde Kitchen in the Med
Instructions
- Soak the chickpeas the day before: Cover the dried chickpeas in a bowl with cold water. Allow them to soak overnight. I prefer 24 hours to get a better texture. The chickpeas will double in size, so use a large enough bowl. You can use canned chickpeas, but the result will not be as good. I recommend you stick to the 24-hour soaking.
- Prepare the Mixture: Drain the chickpeas well and transfer them to a food processor. Add the chopped onion, parsley, cilantro, garlic, salt, red pepper, cumin, and baking powder. Process the mixture until well combined, but do not let it become a puree.
- Add Flour: Sprinkle in the flour, starting with four tablespoons. Pulse the mixture. The goal is for the mixture to hold together without being too wet. If needed, add more flour. If there is excess water, you will have issues shaping the falafel later on.
- Chill the Mixture: Cover the mixture and refrigerate for at least 1 hour, allowing it to firm up. This step makes shaping the falafel easier.
- Shape the Falafel: With wet hands, shape the mixture into balls or patties about 1.5 inches (4 cm) in diameter. There is a saying that only wet hands make good falafel.
- Heat Oil: Heat oil to 375°F (190°C) in a deep pan. If possible, use a deep-fry thermometer to monitor the temperature.
- Fry the Falafel: Carefully drop the falafel into the hot oil, frying until they are deep golden brown and cooked through, about 3-5 minutes. Fry in batches, ensuring the pan is not overcrowded. Thus, we ensure an optimal frying temperature.
- Drain and Serve: Remove the falafel and place it on a plate with paper towels to drain the excess oil.
Cumin Spice Resemblance
Credit Alberto Conde Kitchen in the Med
Suggestions for Serving
- Serve the falafel with pita bread, hummus, tahini sauce, and your favorite salad ingredients.
- You can use any other yogurt-based sauce like tzatziki instead of tahini.
- Stuff falafel into pita bread with fresh veggies.
- Accompany with couscous or quinoa.
Frying Falafel Patties
Tips and ideas
- Customize the falafel mixture with herbs like mint or dill for added flavor.
- You can bake the falafel instead of frying it for a healthier option.
- Experiment with the cayenne pepper, hot pepper, and ground pepper for a spicier version.
- If you notice the mixture is too wet, add more flour gradually until it reaches the right consistency.
- Experiment with baking falafel for a healthier alternative.
- Use a falafel scoop or ice cream scoop for uniform shapes.
- Add a tiny amount of cinnamon or nutmeg for a sweeter and more exotic aroma. (But this is not canonical)
Falafel
Falafel FAQ
What is falafel?
Falafel is a popular Mediterranean dish made from ground chickpeas or fava beans, shaped into balls or patties, and typically deep-fried. It has a crispy texture on the outside and a flavorful, tender inside.
2. Is falafel a healthy food choice?
Falafel can be a healthy option when made with chickpeas, providing high protein, fiber, and essential nutrients like calcium, iron, and magnesium. However, deep frying can increase the calorie and fat content, so baking or air frying is healthier.
3. Is falafel gluten-free?
You can use gluten-free flour or omit it to keep the recipe gluten-free.
4. Can falafel be baked instead of fried?
Yes, you can bake falafel. Shape the mixture into patties or balls, lightly brush them with oil, and bake in the oven until golden and crispy.
5. Are there variations of falafel based on regions or ingredients?
Yes, variations exist. Some versions use fava beans instead of chickpeas, and regional differences may incorporate unique herbs and spices.
6. How do I prevent my falafel from falling apart?
Ensure the mixture isn’t too wet to prevent falafel from falling apart. Drain and dry the chickpeas thoroughly, and if needed, add a small amount of flour or breadcrumbs to help bind the mixture.
7. Can I freeze falafel?
Yes, falafel freezes well. You can freeze the raw mixture, shaped into balls or patties, or freeze cooked falafel. Store them in an airtight container, and when ready to use, bake or fry them straight from the freezer.
8. What can I serve with falafel?
Falafel pairs well with dishes like pita bread, hummus, tahini sauce, fresh salads, pickled vegetables, and yogurt-based sauces. It can also be served as part of a wrap or bowl.
9. Can I use canned chickpeas for falafel?
Canned chickpeas can be too soft and may result in mushy falafel that falls apart when cooked.
10. What oil is best for frying falafel?
Neutral oils with a high smoking point, such as vegetable, canola, or sunflower oil, allow the falafel to crisp up without imparting strong flavors.
Falafel Recipe
Hover the mouse over number of servings to get your desired amount.
Ingredients
- 1 cup Chickpeas soaked overnight
- 1 cup Onion chopped
- 2 tbspn Cilantro fresh and finely diced
- 4 cloves Garlic
- 1 tspn Salt
- .5 tspn Dried hot red pepper
- 1 tspn Cumin
- 1 tspn Baking powder
- 5 tbspn All-purpose flour
- Vegetable oil for frying
Instructions
Soaking
- Soak the chickpeas the day before: Cover the dried chickpeas in a bowl with cold water. Allow them to soak overnight. I prefer 24 hours to get a better texture. The chickpeas will double in size, so use a large enough bowl. You can use canned chickpeas, but the result will not be as good. I recommend you stick to the 24-hour soaking.
Mixture
- Prepare the Mixture: Drain the chickpeas well and transfer them to a food processor. Add the chopped onion, parsley, cilantro, garlic, salt, red pepper, cumin, and baking powder. Process the mixture until well combined, but do not let it become a puree.
- Add Flour: Sprinkle in the flour, starting with four tablespoons. Pulse the mixture. The goal is for the mixture to hold together without being too wet. If needed, add more flour. If there is excess water, you will have issues shaping the falafel later.
- Chill the Mixture: Cover the mixture and refrigerate for at least 1 hour, allowing it to firm up. This step makes shaping the falafel easier.
Shaping and Frying
- Shape the Falafel: With wet hands, shape the mixture into balls or patties about 1.5 inches in diameter. There is a saying that only wet hands make good falafel.
- Heat Oil: Heat oil to 375°F (190°C) in a deep pan. If possible, use a deep-fry thermometer to monitor the temperature.
- Fry the Falafel: Carefully drop it into the hot oil, frying until they are deep golden brown and cooked through about 3-5 minutes. Fry in batches, ensuring the pan is not overcrowded. Thus, we ensure an optimal frying temperature.
- Drain and Serve: Remove the falafel and place it on a plate with paper towels to drain the excess oil. If you do not want to fry it, you can bake it.
Nutrition
