Falafel is a popular dish of the Middle East, prepared from ground chickpeas and seasoned with various spices. Small balls or patties are deep fried so that they are crispy on the outside and soft on the inside. They are usually served as a vegetarian or vegan dish in pita bread, alongside hummus, tahini sauce and various vegetables.
Falafel it is a nutritious and protein food. Chickpeas, the main ingredient in falafel, is an excellent source of protein, fiber, vitamins and minerals. They are also low in fat and calories, making them an ideal food for those who want to maintain a healthy diet.
The spices used in falafel vary from region to region and may include, among others cumin, coriander, garlic, parsley and paprika. The mixture is usually mixed into a paste, then formed into balls or patties and deep fried until crispy and golden brown.
Traditionally, falafel is served in pie bread with different toppings such as hummus, tahini sauce, tomatoes, cucumbers, gherkins and onions. Some people also like to add hot sauce or other spices to give the falafel a little more kick.
How do we make falafel?
Falafel is not only delicious, but also versatile. It can be served as a main course, a side dish or as an appetizer. It is a popular dish for those who follow a vegetarian or vegan diet, and is also a great option for those who eat gluten-free.
Falafel balls
Ingredients
- Ingridients:
- 1 cup dried chickpeas (not canned)
- 1 small onion, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 3 cloves of garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- Vegetable oil for frying
Directions
- Soak chickpeas in water for at least 12 hours, or overnight. Drain and rinse the chickpeas.
- In a food processor, process the chickpeas, onion, parsley, cilantro, garlic, cumin, cilantro, baking soda, and salt until the mixture is finely ground and well combined. It should be a coarse paste, not a smooth puree.
- Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours to set the mixture.
- Heat about 1cm of oil in a large, deep frying pan over medium-high heat.
- Using your hands, shape the falafel mixture into small balls or patties about 1-2 cm in diameter.
- Once the oil is hot, carefully add the falafel to the pan, being careful not to overcrowd the pan. Fry the falafel for about 2-3 minutes on each side or until they are crispy and golden brown on the outside.
- Using a slotted spoon, transfer the falafel to a paper towel-lined plate to remove excess oil.
- Serve the falafel warm with pita bread, hummus, tahini sauce and other toppings of your choice.
Tips for making falafel balls from chickpea flour
Although you can use it to make falafel chickpea flour, you will have a slightly different texture and flavor than if you used whole dried chickpeas. Using chickpea flour will give you a denser and more compact ball of falafel, while using whole dried chickpeas will give you a lighter and fluffier texture.
If you use chickpea flour, you will need to adjust the amount of liquid in the recipe. Start by mixing 1 cup chickpea flour with 1/2 cup water, adding more water as needed, until a thick, sticky dough forms. Then add onion, parsley, coriander, garlic and spices to the dough and mix well.
Shape the mixture into small balls or patties and fry them in hot oil until they become crispy and golden brown. Serve the falafel with pita bread, hummus, tahini sauce and other toppings of your choice.
Note that using chickpea flour will result in a different texture and flavor than using whole dried chickpeas, but it's still a delicious and nutritious option.
