Falafel

Falafel is a beloved Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs, spices, and aromatics, then formed into small patties or balls and deep-fried until crispy and golden brown.

Here’s a classic recipe for making falafel, a delicious and popular Middle Eastern dish:

Ingredients:

• 1 cup dried chickpeas, soaked overnight (or use canned chickpeas, drained and rinsed)
• 1 small onion, roughly chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro (coriander), chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 1-2 tablespoons all-purpose flour or chickpea flour (as needed)
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. If using dried chickpeas, drain and rinse them after soaking overnight. Place them in a food processor along with the chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, baking powder, salt, and pepper.
2. Pulse the mixture in the food processor until it forms a coarse paste. You may need to scrape down the sides of the processor bowl a few times to ensure all ingredients are well incorporated.
3. Transfer the falafel mixture to a bowl. If the mixture seems too wet, you can add 1-2 tablespoons of flour (all-purpose or chickpea flour) to help bind it together.
4. Cover the bowl and refrigerate the falafel mixture for at least 1 hour. This will help the mixture firm up and make it easier to shape.
5. After chilling, use your hands or a falafel scoop to shape the mixture into small balls or patties, about 1 to 1 1/2 inches in diameter.
6. Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Carefully add the falafel balls or patties to the hot oil, a few at a time, making sure not to overcrowd the pan.
7. Fry the falafel until they are golden brown and crispy on the outside, about 3-4 minutes per side.
8. Once cooked, use a slotted spoon to remove the falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.
9. Serve the falafel hot, either as a sandwich stuffed into pita bread with lettuce, tomatoes, cucumbers, and tahini sauce, or as part of a mezze platter with hummus, tzatziki, and other dips.

Enjoy your homemade falafel, bursting with flavor and crispy goodness!