Falafel

Falafel provides an exciting burst of flavor and a satisfying crunch that can elevate any meal. These crispy chickpea balls are not only delicious but also packed with protein, making them an excellent choice for a healthy diet. Whether you’re hosting a gathering, enjoying a casual dinner, or simply craving a quick snack, homemade falafel can easily fit the bill. Their unique blend of spices and fresh herbs creates an irresistible taste, and the ease of preparation is a bonus. Prepare them ahead of time, fry them, and serve them up anytime you need a satisfying dish.

Why Make Falafel

First, falafel is incredibly easy to make. You soak the chickpeas overnight, mix the ingredients, and fry or bake them in just a few simple steps.

Second, the taste of homemade falafel surpasses store-bought options. You control the seasoning, ensuring every bite bursts with flavor.

Third, falafel is a cost-effective dish. With just a few inexpensive ingredients, you can create a hearty meal for a crowd.

Lastly, falafel is versatile. Enjoy it in a pita, as part of a salad, or on its own with your favorite dipping sauces.

How to Make Falafel

Making falafel starts with dried chickpeas, soaked overnight to achieve the perfect texture. You blend these soaked chickpeas with fresh ingredients such as herbs, onions, and spices. This mixture should be processed until it is just right—not too smooth, as you want texture and bite in your falafel.

Frying them in hot oil is key to getting that golden-brown exterior. When cooked properly, falafel turns crispy on the outside while remaining soft and flavorful on the inside. Serve them hot, and they transform any meal into something truly special!

Ingredients

• 1/2 pound dried chickpeas (1 1/4 cups or 225 grams)
• 1/2 a large onion, roughly chopped or 1 cup chopped scallions
• 2 to 4 garlic cloves, peeled
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 1 teaspoon fine sea salt or 2 teaspoons kosher salt, plus more to taste
• 1/2 to 1 teaspoon hot red pepper flakes
• 1 teaspoon ground cumin
• Peanut or vegetable oil for frying
• Pitas
• Tahini sauce
• Tomato-cucumber salad
• Harissa or another hot sauce
• Pickled vegetables (optional)

Directions

1. The night before, place chickpeas in a large bowl and cover them with water and 1 tablespoon of kosher salt per pound.
2. Allow to soak overnight.
3. Drain the chickpeas.
4. In a food processor, puree the onion, garlic, and herbs until coarsely chopped.
5. Add the drained chickpeas, salt, and spices to the processor.
6. Process until the mixture is fine but not pureed.
7. Form the mixture into walnut-sized balls.
8. Heat oil to 375°F in a frying pan.
9. Fry 6 fritters at a time until golden brown, about 3 minutes per batch.
10. Drain on paper towels.
11. To serve, stuff a pita with tahini sauce, salad, and 3 to 4 falafel fritters.
12. Top with additional salad, more tahini sauce, hot sauce, and pickles.
13. To make tahini sauce, whisk together tahini, minced garlic, lemon juice, salt, and enough water to achieve desired consistency.

How to Serve Falafel

Serve falafel in warm pita bread for a delicious sandwich. Pair them with a refreshing tomato-cucumber salad to balance the flavors. Drizzling tahini sauce adds a creamy element, while a dollop of harissa provides an exciting kick. For an impressive presentation, garnish with fresh herbs and serve with pickled vegetables on the side.

How to Store Falafel

Store leftover falafel in an airtight container in the refrigerator for up to four days. You can freeze unfried falafel balls, placing them in a single layer on a baking sheet before transferring them to a freezer bag. Reheat cooked falafel in an oven at 350°F until warmed through and crispy.

Tips to Make Falafel

• For a gluten-free option, serve falafel without bread or use gluten-free pita.
• Ensure the chickpeas are soaked thoroughly for the best texture.
• Experiment with spices by adding coriander or paprika for a different flavor twist.
• If you encounter a sticky mixture, add a spoonful of flour to help bind it.
• Fry up a small test fritter to check seasoning before cooking the entire batch.

Variations

• Spicy Falafel: Add more hot red pepper flakes to the mix for an extra kick.
• Herbed Falafel: Substitute basil or mint for some of the parsley or cilantro for a unique flavor experience.
• Baked Falafel: Instead of frying, shape the balls and bake them at 375°F until golden for a healthier take.

FAQs

Can I use canned chickpeas instead of dried?

Using canned chickpeas is possible, but they may yield a different texture. If you do, skip the soaking step and drain the chickpeas well.

How can I freeze falafel?

Freezing uncooked falafel works best. Shape them and freeze on a baking sheet before placing them in a freezer-safe bag.

What should I do if my falafel falls apart while frying?

Ensure your mixture isn’t too wet. If it crumbles, try adding a bit of flour to bind it better before shaping.