(Makes about 4 servings)
Falafel is a popular type of street food in the Middle East. In simple terms, it’s a type of fritter made up of ground chickpeas, onion, herbs, and spices. If made in the traditional way, it’s also a naturally vegan dish.
Golden brown and crunchy on the outside, soft, garlicky, and herbaceous on the inside; if you haven’t tried falafel before, you’re truly missing out on something wonderful.
Serve these as an appetizer with hummus, add them to a salad, or stuff into a pita with chopped tomato, bell pepper, onion, and tahini sauce.
You can easily experiment with different seasonings and flavors as you like, so long as you make sure the dough consistency stays the same.
After much experimentation, and many falafel eaten, this recipe is my go-to, personal favorite preparation.
- 1/2 lb dried chickpeas (soaked overnight)
- 1/2 onion, chopped
- 1/2 C Chopped Cilantro
- 1 Tsp Salt
- Several dashes of hot sauce
- 4 Cloves Garlic, Chopped
- 1 Tsp Cumin
- 1.5 Tsp Ground Coriander
- 1 Tsp Baking Powder
- 4-6 Tbsp All-Purpose Flour
- Canola Oil (or other neutral oil), for frying
- Drain soaked chickpeas. Make sure you get them really dry. Dab with paper towels or kitchen cloth if needed.
- Place chickpeas, onion, and garlic in food processor. Process until all pieces of the mixture are about the size of coarse coffee grounds. Add remaining spices and herbs. Process until everything is combined, but not pureed.
- Sprinkle in baking powder and flour. Pulse 5-10 times. Scoop out a little of the mixture, and test if it’s ready by forming into a ball. If you are able to form it into a ball that holds together and doesn’t stick to your fingers, it’s good to go. If it’s too wet and sticky, or falls apart, you’ll need to add more flour.
- Once ready, refrigerate dough for at least 1 hour, but several hours is better, if possible. (Can freeze for later at this point as well)
- When ready to cook falafel, pour a neutral oil (like canola) into a medium sized pot. You want the oil at least 1 to 2 inches deep, to ensure the centers cook evenly. Heat oil to 350℉-375℉.
- While waiting for oil to preheat, take your falafel dough and shape into walnut-sized balls, you should end up with about 20 of them. I use a cookie scoop to make this process go faster.
- When oil is ready, fry in batches, for 1 1/2 – 2 mins per side, or until outside is golden brown and inside is cooked through. Remove from oil and drain.