770 minutes
Falafel is a delightful Middle Eastern dish that's crispy on the outside and tender on the inside. Follow this recipe to create a batch of delectable falafels that will leave everyone asking for more.
Dried Chickpeas, picked over and rinsed
0 oz
Fresh Cilantro, leaves and stems
cups
Flat Leaf Parsley, leaves
cups
Onion, chopped fine
each
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
Vegetable Oil, for frying
0.25 inches
1. Soak the Chickpeas
Begin by placing the dried chickpeas in a large bowl and covering them with cold water. Let them soak overnight or for at least 12 hours. This step is crucial as it softens the chickpeas and ensures they blend smoothly.
2. Prepare the Mixture
After soaking, drain the chickpeas well and transfer them to a food processor. Add the fresh cilantro, parsley, chopped onion, and minced garlic. Process the mixture until it resembles a coarse meal. It's important not to over-process; the mixture should be slightly grainy, not a paste. This texture will help the falafel hold together and give it that perfect bite.
3. Season and Bind
Incorporate the ground cumin, ground coriander, salt, baking powder, black pepper, and flour into the chickpea mixture. Process for a few more seconds until everything is well combined. The baking powder and flour act as binders, ensuring that the falafel maintains its shape when fried.
4. Shape the Falafel
Using your hands or a falafel scoop, form the mixture into small patties or balls, about the size of a walnut. If the mixture is too sticky, you can lightly wet your hands to make shaping easier.
5. Fry the Falafel
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). To test if the oil is hot enough, drop a small piece of the mixture into the oil; it should sizzle and float to the surface. Fry the falafel in batches, being careful not to overcrowd the pan. Cook them for about 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain any excess oil.
6. Serve
Serve the falafel warm, tucked into pita bread with fresh vegetables and a drizzle of tahini sauce, or enjoy them as part of a mezze platter. The herby, spiced flavors combined with the satisfying crunch make for an irresistible treat.
Follow the core recipe but shape the fritters like traditional falafel. Use parsley and cilantro, add more cumin, and serve with a side of hummus or baba ganoush instead of the tahini yogurt sauce.
Incorporate feta cheese, olives, and Greek oregano into the fritters. Pair with a sauce made from yogurt mixed with cucumber and dill.
Incorporate garam masala, turmeric, and chopped spinach into the chickpea batter. Serve with a mint-coriander chutney or a sweet and sour tamarind sauce.
Add grated zucchini, carrot, and finely chopped sun-dried tomatoes to the chickpea base. Swap out the herbs for oregano and thyme. Serve with a Tzatziki sauce instead of the tahini yogurt sauce.
Use black beans in place of chickpeas, add corn, chopped bell peppers, and a spice blend of chili powder, paprika, and cumin. Top with an avocado-lime yogurt sauce.
Opt for dried chickpeas that you soak overnight and cook yourself instead of canned varieties for superior texture and flavor in your fritters.
Use the freshest herbs possible to infuse vibrant color and aroma into your fritters, which can significantly enhance the dish's flavor profile.
Use high-quality, well-stirred tahini for your sauce as its flavor is crucial to the overall taste of the dish.
Ensure the chickpea batter is thick enough to hold together but not so dense that it becomes heavy, adjusting with chickpea flour if necessary.
Aim for a balanced tahini yogurt sauce with a pleasing tang, a touch of garlic, and adjust seasoning as needed, thinning with water or lemon juice if necessary.
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