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Tasty Falafel Recipe

Falafel

Cora Garcia
Today, we’re diving deep into a dish that has won hearts around the globe—falafel. You’ll often find it as a popular street food in the Middle East, but it’s gaining massive traction everywhere.
Trust me; once you try making it from scratch, you’ll be hooked. It’s crunchy on the outside, soft on the inside, and bursting with flavor. Plus, it’s a wonderful plant-based option that’s packed with protein.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 4
Calories 256 kcal

Equipment

  • Large bowl
  • Frying Pan

Ingredients
  

  • 1 tablespoon lemon zest
  • 1 tablespoon tahini
  • 8 ounces dried chickpeas
  • 5 to 6 stalks of green onions trimmed
  • 4 medium cloves of garlic
  • 2 cups tightly packed fresh herbs
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon freshly cracked black pepper
  • 3/4 teaspoon baking powder
  • Vegetable oil

Instructions
 

Step 1: Soak the Chickpeas

  • Start by soaking the dried chickpeas overnight in ample water. This is crucial, as it will rehydrate them and make them easier to process. Ensure they are covered with a few inches of water, because they will expand.

Step 2: Prepare the Herb Mixture

  • Once the chickpeas are ready, drain them and set aside. In your food processor, combine the chickpeas, green onions, garlic, and fresh herbs. Pulse until everything is finely chopped but not pureed. You’re aiming for a coarse texture.

Step 3: Mix the Spices

  • Transfer the chopped mixture to a large bowl. Add in the lemon zest, tahini, salt, cumin, coriander, cardamom, cayenne, black pepper, and baking powder. Mix everything together until well combined.

Step 4: Chill the Mixture

  • Cover the bowl and place it in the fridge for 30 minutes. This resting period is key. It allows the flavors to meld and firms up the mixture, which will help with shaping later on.

Step 5: Shape the Falafel

  • Once chilled, wet your hands slightly, and grab a small amount of the mixture. Shape it into balls or patties, whatever your preference. Keep them about the size of a golf ball for best results.

Step 6: Heat the Oil

  • In a deep-frying pan, heat vegetable oil over medium heat. You want enough oil to cover the falafel as they fry, typically around 2-3 inches deep. To check if the oil is hot enough, drop in a small piece of the mixture; if it sizzles right away, you’re good to go.

Step 7: Fry the Falafel

  • Carefully drop the shaped falafel into the hot oil. Fry them in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side until they are golden brown and crispy.

Step 8: Drain and Serve

  • Once cooked, transfer the falafel to a plate lined with paper towels to drain any excess oil. Serve immediately with your choice of sides and sauces.

Video

Notes

  1. Use Dried Chickpeas: Canned chickpeas can lead to a mushy texture. The dried ones are essential for the right bite.
  2. Be Generous with Herbs: Fresh herbs add a brightness that frozen or dried ones just can’t replicate.
  3. Avoid Over-Processing: Pulse the mixture until finely chopped, but avoid making it a paste.
  4. Fry in Small Batches: Crowding the pan lowers the oil temperature and results in soggy falafel. Give them space.
  5. Let Them Rest: Chilling the mixture helps firm it up, making shaping easier.

Nutrition

Calories: 256kcalCarbohydrates: 40gProtein: 13gFat: 6gSaturated Fat: 0.7gSodium: 653mgFiber: 8gSugar: 7g
Keyword Falafel
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