Falafel Recipe With Chickpeas Swasthi S Recipes

About Falafel

Falafel is a round or patty shaped fritter made with chickpeas or broad beans (fav beans) that are ground with spices and herbs. Portions of the ground mixture is shaped and fried to golden perfection before serving. Falafel are commonly served inside a pita or wrapped in a soft flatbread accompanied by tahini sauce, vegetables and pickles which makes them a satisfying meal for lunch or dinner. Alternatively, they make a wonderful Snack or appetizer that is sure to please both vegetarian and non-vegetarian guests, alike. These are naturally gluten-free and vegan. You will find many variations of the traditional falafel like herb falafel, spinach falafel, veggie falafel and turmeric falafel. But we love the traditional classic version and this is what I have shared in this post. I have also shared 2 favorite dips – Tahini sauce and yogurt dip in the recipe card to serve with falafel.

Making Traditional Falafel

Making traditional falafel at home does require a bit of advanced preparation as the chickpeas require some inactive time soaking in water which is simple and yet, quite necessary. However, this should not dissuade you from making them from scratch. The key to the best, most authentic falafel is to start with dry chickpeas or fav beans. After an overnight soak in water, they are then rinsed well and ground in a food processor or a grinder with onion, garlic, cumin, coriander, black pepper, cayenne or chili powder and parsley. Once the mixture is coarsely ground and uniformly mixed, add enough flour or chickpea flour (gluten-free version), to get it to adhere together. You can test this by gathering a small amount in your hand to make sure it maintains its shape so that you can fry without the risk of them falling apart. After you have achieved the proper consistency, you can shape them right away into small balls about 1½ inch in diameter. At this point you may find that refrigerating the mixture for about an hour will make them easier to handle and more likely to stay together when you fry them. For further convenience, you can also keep them in the refrigerator for a few days uncooked. Just be sure to keep them covered so that they don’t dry out. You may also likeShawarmaVeg BurgerChicken BurgerVegetable CutletChicken kebabsChicken nuggets

How to make Falafel (Stepwise Photos)

Preparation

Add 2 cups chickpeas to a large bowl and rinse them thoroughly at least thrice. Soak them for 12 hours in lots of water. Do not cover the bowl. You can use a mesh cover or a clean cloth. Chickpeas need some air circulation. Avoid keeping them covered.
Later drain the water and rinse them well with fresh water. Drain them completely to a colander. Then transfer to a grinder or a processor along with

1 medium chopped onion4 to 6 garlic cloves1½ to 2 teaspoons ground coriander1½ to 2 teaspoons ground cumin (or 1½ teaspoon seeds)½ to 1 teaspoon black pepper (add less for kids)½ to ¾ teaspoon cayenne or red chilli powder (add less for kids)½ to ¾ teaspoon salt ¼ to ½ cup chopped parsley2 tablespoons all-purpose flour or chickpea flour.

Process all of these until it reaches a coarse texture. No water is added. Take a small portion of this mixture to your pal. Try shaping it to a ball, by pressing with your fingers. The mixture should bind well and hold the shape. If it does not bind and falls apart, process it a bit more until it passes this test. But the texture must still be coarse.
Refrigerating this for an hour ensures your falafels won’t fall apart while frying. If you intend to air fry or bake the falafels, add ½ to ⅔ teaspoon baking powder & mix well. I do not add it for frying. Take small portions, about 1½ to 2 tablespoons of the dough to your palm. Press down with your fingers to shape to balls. You may flatten them slightly but only if you have used flour while processing.

Frying or Baking Falafel

I use up half of the processed mixture and then refrigerated the rest for the next day. To bake them, place the falafels on a greased tray. Bake in a preheated oven at 400 F or 200 C for 12 minutes on each side.
When you are ready to fry the falafel, heat a deep skillet over medium heat. Using vegetable oil, bring the temperature up to about 350 F degrees. If you do not have a thermometer, simply test by dropping a small portion of dough to the hot oil. It must come up slowly without turning brown. Gently lower the falafel balls into the oil. Regulate the heat to medium. Do not disturb them for 2 mins until they become slightly firm.
Cook them on one side until golden brown, rotating them to achieve even color on all sides.
Carefully remove them from the pan and drain them well on a rack or towel to remove excess oil. Fry all of them in batches. I have shared a quick Tahini sauce and an yogurt dip in the recipe card below which I make to go with these falafel. While the falafel are really delicious wrapped in a pita with vegetables and tahini sauce as they are traditionally served, they are a wonderful snack or appetizer too. Accompanied by a green salad, they are a perfect vegetarian lunch. A creamy yogurt dressing is a perfect counterpoint to their crisp exterior and aromatic flavor. If it should happen that you have made more than you can eat, you can refrigerate and very easily reheat them in the oven. This will bring back some of the crispness that you achieved while frying.