Falafel
Crispy fried falafel made from chickpeas, herbs, and spices, served with a refreshing yogurt dip. An authentic Arabic main course, perfect for any occasion.
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Introduction
Falafel, these crispy, flavor-packed balls, are a true cornerstone of Arabic cuisine and enjoy immense popularity worldwide. Originally hailing from Egypt, where they are often made from fava beans, the chickpea-based falafel has become a beloved vegetarian delicacy in many Middle Eastern countries and beyond. More than just a street food classic, they are also a wonderful option for a satisfying and aromatic main course. The combination of fresh herbs, aromatic spices, and the hearty texture of chickpeas makes falafel an unforgettable treat that delights both vegetarians and meat-eaters alike. They are perfect as a main dish with dips and salads or as a filling in pita bread.
Ingredients
- 500g dried chickpeas (soaked overnight)
- 1 medium onion, roughly chopped
- 4 garlic cloves, peeled
- 1 Bund fresh parsley, roughly chopped
- 1 Bund fresh cilantro, roughly chopped
- 1 TL ground cumin
- 1 TL ground coriander
- 1/2 TL cayenne pepper (optional)
- 1 TL baking powder
- 1 TL salt, or to taste
- 3 EL all-purpose flour (chickpea or wheat)
- Pflanzenöl zum Frittieren vegetable oil for frying
Instructions
- In a food processor or blender, pulse the soaked and drained chickpeas with the roughly chopped onion and garlic cloves until a coarse mixture forms. Avoid over-processing.
- Add the chopped parsley and cilantro, and continue pulsing until well incorporated.
- Stir in the ground cumin, ground coriander, optional cayenne pepper, baking powder, salt, and flour. Mix everything thoroughly until the spices are evenly distributed. Cover the mixture and refrigerate for at least 30 minutes.
- Shape the chilled chickpea mixture into small balls or patties, about 3-4 cm in diameter.
- Heat a generous amount of vegetable oil in a deep pot or deep fryer to 180°C (350°F). Test the oil temperature with a small piece of dough; it should sizzle immediately.
- Carefully add the falafel to the hot oil, 4-5 pieces at a time, to avoid overcrowding and ensure even browning.
- Fry the falafel for 4-5 minutes, until they are golden brown and cooked through. Turn them occasionally for even browning.
- Remove the cooked falafel from the oil using a slotted spoon and drain them on paper towels to remove excess grease.
- Serve immediately while hot, traditionally with pita bread, hummus, tahini sauce, or a fresh salad.
Nutrition
Tips & Variations
- For a healthier option, you can bake the falafel in the oven or air fry them until golden brown.
- Prepare the falafel mixture a day in advance and let it chill thoroughly; this allows the flavors to develop more intensely.
- To prevent falafel from falling apart during frying, ensure the mixture isn't too wet and is firmly shaped.
- Traditionally serve falafel with warm pita bread, tahini sauce, hummus, and a fresh salad for an authentic experience.
- Experiment with additional spices like cumin or coriander for a more personalized flavor.
- You can use fava beans instead of chickpeas to create a more traditional Egyptian falafel variation.
Frequently Asked Questions
- Can I substitute canned chickpeas for dried chickpeas?
- It is recommended to use dried chickpeas that have been soaked overnight, as they yield a better texture for falafel. Canned chickpeas are often too soft and can result in mushy falafel. If you must use canned chickpeas, ensure they are very well drained and dry.
- What is the best way to store leftover falafel?
- You can store leftover falafel in an airtight container in the refrigerator for 3-4 days. To reheat, briefly pan-fry, warm in the oven, or air fry them until crispy.
- Can I freeze falafel?
- Yes, you can freeze both shaped, uncooked falafel and cooked falafel. Uncooked falafel should be pre-frozen individually on a baking sheet, then stored in a freezer bag. Cooked falafel can be frozen directly in a freezer bag and will keep for 2-3 months. For best results, reheat them in the oven.
- What sauces go well with falafel?
- Falafel are excellent with tahini sauce, hummus, a refreshing yogurt and mint dip, or a spicy harissa sauce. Fresh salads with plenty of lemon and parsley are also a perfect complement.