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hot_biteMediumMiddle-Eastern
Falafel
Crispy fried chickpea fritters packed with fresh herbs and warm spices - the street food of the Middle East.
⏱️ Prep: 30min🍳 Cook: 15min⏰ Total: 45min👥 Serves: 24🌡️ hot
✓ vegan✓ gluten-free✓ dairy-free
Ingredients
- 1 cupdried chickpeas(soaked overnight, drained)
- 1/2 mediumyellow onion(roughly chopped)
- 4 clovesgarlic
- 1 cupfresh parsley(packed)
- 1/2 cupfresh cilantro(packed)
- 1 tspground cumin
- 1 tspground coriander
- 1/4 tspcayenne pepper
- 1/2 tspbaking powder
- 1 tspkosher salt
- 3 cupsvegetable oil(for frying)
📝 Make Ahead
Mixture can be made a day ahead and refrigerated. Formed falafel freeze well uncooked.
Instructions
- Add soaked chickpeas, onion, garlic, parsley, and cilantro to food processor
- Pulse until finely ground but not pureed - mixture should have texture
- Add cumin, coriander, cayenne, baking powder, and salt, pulse to combine
- Refrigerate mixture 1 hour to firm up
- Form into 1.5-inch patties, about 2 tbsp each
- Heat oil to 350°F
- Fry falafel in batches, 3-4 minutes per side until deep golden brown
- Drain on paper towels, serve hot with tahini sauce and pickled vegetables
💡 Pro Tips
Use dried chickpeas soaked overnight - never canned. The mixture should hold together when squeezed but still be slightly loose.
📜 History
Falafel originated in Egypt, possibly Alexandria, where it was made with fava beans. The chickpea version spread throughout the Levant and became synonymous with Middle Eastern cuisine.
Also pairs well with:
arakwhite-winegin