Middle Eastern · Vegan
Falafel
Middle Eastern deep-fried chickpea balls served in pita with tahini sauce
The Method
Instructions
First things first, take your soaked chickpeas and make sure to drain them really well. It's important that you do not cook the chickpeas at this stage because you want them to stay raw to achieve that perfect falafel texture later on.
Next, grab your food processor and toss in the drained chickpeas along with the chopped onion, peeled garlic clove, fresh parsley, and cilantro. Then add in the warm spices: cumin, coriander, and a pinch of cayenne pepper for just the right amount of gentle heat. Don't forget to season with salt and freshly ground black pepper to bring everything together. Pulse the mixture in short bursts until it's finely ground but still has some texture , you definitely don't want a smooth paste here, so keep an eye on the consistency.
Once your falafel mixture looks just right, transfer it into a bowl and pop it into the fridge. Let it rest and chill for about an hour; this helps the flavors meld and firms up the mixture so it's easier to shape.
After your falafel has chilled, stir in the baking powder and flour. These ingredients will help give your falafel that lovely lift and hold everything together when frying or baking. Make sure to mix everything thoroughly so the baking powder and flour are evenly distributed throughout the mixture.
Now comes the fun part , shaping your falafel! Use your hands or a small scoop to form the mixture into small balls or patties, whatever shape you prefer. Try to keep them uniform in size so they cook evenly.
Heat your vegetable oil in a deep pan or fryer until it reaches a steady 180°C (that's about 350°F). You want the oil hot enough to crisp the falafel quickly but not so hot that they burn on the outside while staying raw inside. Carefully add the falafel in batches to the oil , don't overcrowd the pan, or the temperature will drop. Fry them for about 3 to 4 minutes until they turn a beautiful golden brown and develop that irresistible crispy crust.
Once fried, use a slotted spoon to transfer the falafel onto some paper towels to drain off any excess oil. This step is key to keep them from getting soggy.
Serve your golden falafel nestled in warm pita bread with creamy hummus, nutty tahini sauce, fresh tomatoes, crunchy cucumbers, and tangy pickles. This combo is a classic that will make your taste buds do a happy dance!
If you'd rather bake your falafel for a lighter option, no worries. Preheat your oven to 190°C (about 375°F). Place the shaped falafel on a baking tray lined with parchment paper or lightly greased, and bake for around 25 minutes , making sure to turn them over halfway through so they get evenly golden and crisp on all sides.
Next, grab your food processor and toss in the drained chickpeas along with the chopped onion, peeled garlic clove, fresh parsley, and cilantro. Then add in the warm spices: cumin, coriander, and a pinch of cayenne pepper for just the right amount of gentle heat. Don't forget to season with salt and freshly ground black pepper to bring everything together. Pulse the mixture in short bursts until it's finely ground but still has some texture , you definitely don't want a smooth paste here, so keep an eye on the consistency.
Once your falafel mixture looks just right, transfer it into a bowl and pop it into the fridge. Let it rest and chill for about an hour; this helps the flavors meld and firms up the mixture so it's easier to shape.
After your falafel has chilled, stir in the baking powder and flour. These ingredients will help give your falafel that lovely lift and hold everything together when frying or baking. Make sure to mix everything thoroughly so the baking powder and flour are evenly distributed throughout the mixture.
Now comes the fun part , shaping your falafel! Use your hands or a small scoop to form the mixture into small balls or patties, whatever shape you prefer. Try to keep them uniform in size so they cook evenly.
Heat your vegetable oil in a deep pan or fryer until it reaches a steady 180°C (that's about 350°F). You want the oil hot enough to crisp the falafel quickly but not so hot that they burn on the outside while staying raw inside. Carefully add the falafel in batches to the oil , don't overcrowd the pan, or the temperature will drop. Fry them for about 3 to 4 minutes until they turn a beautiful golden brown and develop that irresistible crispy crust.
Once fried, use a slotted spoon to transfer the falafel onto some paper towels to drain off any excess oil. This step is key to keep them from getting soggy.
Serve your golden falafel nestled in warm pita bread with creamy hummus, nutty tahini sauce, fresh tomatoes, crunchy cucumbers, and tangy pickles. This combo is a classic that will make your taste buds do a happy dance!
If you'd rather bake your falafel for a lighter option, no worries. Preheat your oven to 190°C (about 375°F). Place the shaped falafel on a baking tray lined with parchment paper or lightly greased, and bake for around 25 minutes , making sure to turn them over halfway through so they get evenly golden and crisp on all sides.
Pairs Well With
