Falafel

Introduction to Falafel

Falafel is a traditional Middle Eastern dish that has gained immense popularity worldwide. It consists of deep-fried balls or patties made from chickpeas or fava beans, or sometimes both. The origins of falafel are a topic of debate, with some claiming it originated in Egypt and others asserting roots in the Levant region. It has become a staple in various countries and is often served as street food or as a part of a larger meal.

The rich flavors and crunchy texture make falafel a culinary delight that can be enjoyed in numerous ways: as a snack, an appetizer, wrapped in a pita, or as part of a salad.

Ingredients

• Chickpeas - 1 cup dried
• Baking soda - 1/2 teaspoon
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Fresh parsley - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cayenne pepper - 1/4 teaspoon (optional)
• Flour or chickpea flour - 2 tablespoons
• Baking powder - 1/2 teaspoon
• Vegetable oil - for frying

Preparation

Soaking the Chickpeas

Start by rinsing the chickpeas thoroughly under cool water, ensuring that any debris is removed. Place them in a large bowl and cover them with cold water. Add a baking soda, which helps to soften them. Let them soak overnight or for at least 12 hours. After soaking, drain and rinse the chickpeas again before use.

Preparing the Falafel Mixture

In a food processor, combine the soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is coarsely ground. Add ground cumin, coriander, salt, black pepper, optional cayenne pepper, flour, and baking powder. Blend until the mixture is combined but still has some texture. If the mixture is too dry to hold together, add a tablespoon of water at a time until it reaches the right consistency.

Cooking Process

Using your hands or a small ice cream scoop, form the mixture into small balls about 1-1/2 inches in diameter. Flatten slightly for an even fry. Place the formed falafel balls on a parchment-lined baking sheet.

Frying the Falafel

In a deep saucepan, heat the vegetable oil until it reaches 375°F. Use a cooking timer to monitor the frying process. Carefully lower a few falafel balls into the hot oil using a slotted spoon. Fry for 3-4 minutes until golden brown and crispy on the outside. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining falafel mixture.

Serving Suggestions

Falafel can be served in a variety of ways. It pairs beautifully with hummus, tahini sauce, or baba ganoush. You can serve falafel as a starter on a platter garnished with fresh vegetables or as a main course in a pita wrap.

Falafel Wrap

• Take pita bread and fill it with freshly fried falafel.
• Add lettuce, sliced tomatoes, cucumbers, and red onions for a refreshing crunch.
• Drizzle with tahini sauce for extra flavor.

Falafel Salad

• Add falafel to a bed of greens topped with cherry tomatoes, sliced cucumbers, and olives.
• Dress with a light vinaigrette or tahini lemon dressing.

Falafel can be enjoyed fresh and hot, or it can be stored in the refrigerator for up to three days or frozen for future use.