Falafel

[Serene]

Come! let's have a middle eastern dish!

Ingredients:​

• 1 cup dried chickpeas (or 2 cups 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, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon baking soda
• 2-3 tablespoons chickpea flour or all-purpose flour
• Vegetable oil, for frying

Instructions:​

1. Prepare the Chickpeas:
   • If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse them before using.
   • If using canned chickpeas, drain and rinse them well.
2. Blend the Ingredients:
   • In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper (if using), salt, and baking soda.
   • Pulse the mixture until everything is finely minced and it forms a coarse paste. Be careful not to over-process; you want some texture.
3. Form the Falafel:
   • Transfer the mixture to a bowl and stir in the flour, one tablespoon at a time, until the mixture holds together well and is easy to shape into balls. You want the mixture to be firm enough to hold its shape but not too dry.
   • Using your hands, shape the mixture into small balls or patties, about 1 1/2 inches in diameter. If the mixture is too sticky, wet your hands slightly to prevent sticking.
4. Fry the Falafel:
   • Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be about 350°F (175°C).
   • Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding the pan.
   • Fry the falafel for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
   • Once cooked, remove the falafel from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
5. Serve:
   • Serve the falafel hot, either wrapped in pita bread with lettuce, tomatoes, cucumbers, and tahini sauce, or on a platter with hummus, tahini sauce, and fresh vegetables.

Enjoy your homemade falafel! They're crispy on the outside, soft and flavorful on the inside, and perfect for serving as a main dish or appetizer.

 

[corbin]

Come! let's have a middle eastern dish!
View attachment 3037

Ingredients:​

• 1 cup dried chickpeas (or 2 cups 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, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon baking soda
• 2-3 tablespoons chickpea flour or all-purpose flour
• Vegetable oil, for frying

Instructions:​

1. Prepare the Chickpeas:
   • If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse them before using.
   • If using canned chickpeas, drain and rinse them well.
2. Blend the Ingredients:
   • In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper (if using), salt, and baking soda.
   • Pulse the mixture until everything is finely minced and it forms a coarse paste. Be careful not to over-process; you want some texture.
3. Form the Falafel:
   • Transfer the mixture to a bowl and stir in the flour, one tablespoon at a time, until the mixture holds together well and is easy to shape into balls. You want the mixture to be firm enough to hold its shape but not too dry.
   • Using your hands, shape the mixture into small balls or patties, about 1 1/2 inches in diameter. If the mixture is too sticky, wet your hands slightly to prevent sticking.
4. Fry the Falafel:
   • Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be about 350°F (175°C).
   • Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding the pan.
   • Fry the falafel for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
   • Once cooked, remove the falafel from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
5. Serve:
   • Serve the falafel hot, either wrapped in pita bread with lettuce, tomatoes, cucumbers, and tahini sauce, or on a platter with hummus, tahini sauce, and fresh vegetables.

Enjoy your homemade falafel! They're crispy on the outside, soft and flavorful on the inside, and perfect for serving as a main dish or appetizer.

Falafel is one of my favorite Middle Eastern dishes! I love the crispy texture and the flavorful blend of herbs and spices. It's such a versatile dish too, perfect in pita sandwiches or served with tahini sauce. Can't wait to make some at home!

 

[stephaniesooenjoyer]

This falafel recipe looks amazing! I love how crispy and flavorful they are. Can't wait to try making these at home. Any tips on getting them perfectly crunchy on the outside while staying soft on the inside? Thanks for sharing!

 

[aurora]

Let's savor some delicious falafel together! Crispy on the outside, flavorful on the inside—perfect for a taste of the Middle East! Can't wait to enjoy them with all the fixings.

 

[MashaBear]

These falafel look amazing! I love how crispy they seem on the outside and soft on the inside. Can’t wait to try this recipe—perfect for dipping!