Falafel is a popular Middle Eastern dish made from ground chickpeas (or fava beans), herbs, and spices, deep-fried into crispy, golden balls. It’s a delicious and nutritious option for vegetarians, vegans, or anyone looking for a tasty homemade snack. Making falafel at home is easy and requires minimal ingredients. Here’s how you can make it from scratch:
Ingredients:
- 1 cup dried chickpeas (or 2 cans of cooked chickpeas, drained)
- 1 small onion, chopped
- 2-3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1-2 teaspoons ground cumin
- 1-2 teaspoons ground coriander
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4-6 tablespoons flour (or more, as needed)
- Vegetable oil for frying
Instructions:
- Prepare the Chickpeas:
If using dried chickpeas, soak them in plenty of water overnight. Drain them before using. If using canned chickpeas, drain and rinse them well, although using dried chickpeas will yield a better texture. - Make the Falafel Mixture:
Place the soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper into a food processor. Pulse until the mixture is coarsely blended, but not pureed. Scrape down the sides of the processor if needed. - Add Baking Soda and Flour:
Transfer the mixture to a bowl and add baking soda and about 4 tablespoons of flour. Mix until combined. If the mixture is too wet, gradually add more flour until it holds together and can be formed into balls. The texture should be firm, not sticky. - Rest the Mixture:
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1-2 hours, or overnight. This helps the falafel hold together better when frying. - Shape the Falafel:
Once chilled, form the mixture into small balls or patties, about the size of a golf ball. You can use your hands or a falafel scoop to shape the balls. If the mixture sticks to your hands, wet them slightly to make shaping easier. - Fry the Falafel:
Heat about 2-3 inches of vegetable oil in a deep pot or pan over medium-high heat. Once the oil is hot (about 350°F or 175°C), gently drop the falafel balls into the oil, being careful not to overcrowd the pan. Fry them in batches for 3-4 minutes or until golden brown and crispy on the outside. - Drain and Serve:
Remove the falafel from the oil and drain on a paper towel-lined plate. Serve hot with pita bread, hummus, tahini sauce, or a side salad. Falafel can also be enjoyed in a wrap or as part of a mezze platter.
Tips:
- If the falafel mixture seems too dry, add a splash of water or olive oil to moisten it.
- For a healthier option, you can bake the falafel at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
- You can also freeze uncooked falafel balls for later use. Simply freeze them on a tray, then transfer to a bag or container once solid.
Making falafel at home is not only simple but also allows you to customize the spices and ingredients to your liking. Enjoy your homemade falafel as a snack, in a sandwich, or as part of a larger meal!
