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Middle-Eastern

Falafel

Crispy fried chickpea fritters packed with fresh herbs and warm spices - the street food of the Middle East.

hot_biteMediumMiddle-Eastern
Prep30 minCook15 minTotal45 minServes24Temphot
✓ vegan✓ gluten-free✓ dairy-free
Recipe
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
  1. 1Add soaked chickpeas, onion, garlic, parsley, and cilantro to food processor
  2. 2Pulse until finely ground but not pureed - mixture should have texture
  3. 3Add cumin, coriander, cayenne, baking powder, and salt, pulse to combine
  4. 4Refrigerate mixture 1 hour to firm up
  5. 5Form into 1.5-inch patties, about 2 tbsp each
  6. 6Heat oil to 350°F
  7. 7Fry falafel in batches, 3-4 minutes per side until deep golden brown
  8. 8Drain on paper towels, serve hot with tahini sauce and pickled vegetables
Notes
Pro Tips

Use dried chickpeas soaked overnight - never canned. The mixture should hold together when squeezed but still be slightly loose.

History & Origin

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.

Pairs Well With
arakwhite-winegin
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Middle-Eastern◆Medium