A staple of Middle Eastern street food, falafel are delicious, crispy fried balls or patties made from ground chickpeas and fresh herbs. Perfect in pita or as a snack.
Global Street Food Adventures
A staple of Middle Eastern street food, falafel are delicious, crispy fried balls or patties made from ground chickpeas and fresh herbs. Perfect in pita or as a snack.
Ingredients
- 1.5 cup dried chickpeas soaked overnight and drained
- 0.5 cup fresh parsley roughly chopped
- 0.5 cup fresh cilantro roughly chopped
- 1 small onion roughly chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp cayenne pepper optional
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup all-purpose flour or chickpea flour
- 0.5 tsp baking soda
- 4 cup vegetable oil for deep frying
Instructions
- Combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne (if using), salt, and pepper in a food processor. Pulse until the mixture is finely ground but not pasty. It should resemble coarse meal.
- Transfer the mixture to a bowl. Stir in the flour and baking soda. Cover and refrigerate for at least 30 minutes, or up to a few hours, to allow the flavors to meld and the mixture to firm up.
- Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Using a falafel scoop or your hands, form the mixture into small balls or patties, about 1-1.5 inches in diameter.
- Carefully lower a few falafel at a time into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
- Remove falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with pita bread, tahini sauce, salad, and pickles.
Notes
For best results, use dried chickpeas soaked overnight, not canned. Serve hot in pita bread with tahini sauce, fresh vegetables, and pickles. Can be baked instead of fried for a healthier option, though texture will differ.
