Falafel Jordanienne
Falafel is a beloved dish across the Middle East, and in Jordan, it holds a special place in the hearts of its people. Often enjoyed as a street food comfort, Jordanian falafel is characterized by its crisp exterior and fluffy interior. Whether served in a wrap or as part of a mezze platter, it's bound to satisfy.
History of Falafel in Jordan
The history of falafel is as rich as its flavor. Though its origin is debated, many believe it was created by the Egyptians and later became a part of various Middle Eastern cuisines. In Jordan, falafel has evolved to become a staple food, often enjoyed by locals and visitors alike. Traditionally made with chickpeas, it is seasoned with a blend of herbs and spices, reflecting the country's vibrant culinary heritage.
Ingredients
- Chickpeas - 250g
- Onion - 1 small, finely chopped
- Parsley - 1/4 cup, chopped
- Coriander leaves - 1/4 cup, chopped
- Garlic - 3 cloves
- Cumin - 1 teaspoon
- Coriander powder - 1 teaspoon
- Baking powder - 1 teaspoon
- Plain flour - 2 tablespoons
- Salt - to taste
- Black pepper - to taste
- Vegetable oil - for frying
Preparation
Step 1: Soak the Chickpeas
Begin by soaking the chickpeas in a large bowl of water overnight or for at least 12 hours. This rehydrates them, making them easy to blend and lightening their flavor.
Step 2: Blend the Ingredients
Drain and rinse the chickpeas. In a food processor, combine chickpeas, onion, parsley, coriander leaves, and garlic until a coarse mixture forms. Add in cumin, coriander powder, baking powder, flour, salt, and pepper. Pulse until the mixture is well combined.
Step 3: Shape the Falafels
With wet hands, shape the mixture into small balls or patties, roughly the size of a golf ball. Ensure they are firm to keep their shape.
Cooking Process
Step 1: Heat the Oil
Fill a deep saucepan with vegetable oil to about 3 inches deep. Heat over medium heat until a small piece of mixture sizzles when dropped in. Maintain a steady temperature using a cooking timer if necessary.
Step 2: Fry the Falafels
Carefully place the falafel balls into the hot oil, being mindful not to overcrowd the pan. Fry in batches, turning occasionally, until they are golden brown and crisp — this usually takes about 5 minutes per batch. Use a slotted spoon to remove them and drain on paper towels.
Serving Suggestions
To enjoy your falafel Jordanienne, serve them hot with a side of tahini sauce, fresh vegetables like tomatoes, cucumbers, and lettuce, and warm pita bread. For an authentic experience, pair with a glass of mint tea. Whether you're crafting a wrap or a platter, this falafel is sure to be a hit.