Falafel

Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs, spices, and then deep-fried or baked until crispy on the outside and soft on the inside. It is often served in pita bread with various toppings and sauces. Here’s a basic recipe for making falafel:

Ingredients:

• 1 ½ cups dried chickpeas (or canned chickpeas, drained)
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon baking soda
• 3-4 tablespoons all-purpose flour or chickpea flour (as needed)
• Vegetable oil, for frying

Instructions:

1. If using dried chickpeas, place them in a large bowl and cover them with water. Let them soak overnight. The chickpeas will expand in size, so ensure there’s enough water to cover them.
2. Drain the soaked chickpeas and rinse them thoroughly. If using canned chickpeas, make sure to drain and rinse them as well.
3. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and baking soda. Pulse the mixture until it forms a coarse paste. Make sure not to over-process it, as a little texture is desired.
4. Transfer the mixture to a bowl. Add 2 tablespoons of flour and mix well. If the mixture feels too wet or sticky, add more flour, a tablespoon at a time, until it holds together without being overly dry.
5. Cover the mixture and let it rest in the refrigerator for at least 1 hour. This resting time helps the flavors develop and the mixture to firm up.
6. Heat vegetable oil in a deep pot or frying pan to approximately 350°F (175°C).
7. Shape the falafel mixture into small patties or balls, about 1-2 inches in diameter. You can use wet hands to prevent sticking.
8. Carefully drop the falafel patties into the hot oil, being mindful not to overcrowd the pot. Fry them for about 3-4 minutes per side until they turn golden brown and crispy.
9. Use a slotted spoon or tongs to remove the fried falafel from the oil and transfer them to a paper towel-lined plate to drain excess oil.
10. Serve the falafel while they’re still warm. They can be enjoyed in pita bread with tahini sauce, hummus, salad, and pickled vegetables. You can also serve them as part of a mezze platter or as a protein-rich addition to salads.