Falafel Recipe
Try this Falafel recipe, or contribute your own.
Try this Falafel recipe, or contribute your own.
- 1 teaspoon ground cumin
- peanut or vegetable oil for frying
- 1/2 pound (1 1/4 cups or 225 grams) dried chickpeas
- 1/2 a large onion roughly chopped or 1 cup chopped scallions
- 2 to 4 garlic cloves peeled (i use 4 but adjust to your tastes)
- 1/4 cup finely chopped fresh parsley if you're measuring, or a big handful
- 1/4 cup finely chopped fresh cilantro if you're measuring, or a big handful
- 1 teaspoons fine sea salt or 2 teaspoons kosher salt plus more to taste
- 1/2 to 1 teaspoon hot red pepper flakes or mild ones s
- to serve: pitas tahini sauce (below), tomato-cucumber salad, harissa (homemade or storebought) or another hot sauce (such as zhoug), and any pickled vegetables you wish, such as cucumbers, red onion, or mango (amba)
- Carbohydrate 0.0955207558961383 g
- Cholesterol 0 mg
- Fat 0.0304329928161722 g
- Fiber 0.0359115685744329 g
- Protein 0.0415604120330846 g
- Saturated Fat 0.00266883117807861 g
- Serving Size 1 1 Serving (13g)
- Sodium 0.598154853857913 mg
- Sugar 0.0596091873217054 g
- Trans Fat 0.00553594472873006 g
- Calories 1 calories
Step-by-step
- The night before: Place chickpeas in a large bowl and add enough water to cover them by a few inches. I like to put 1 tablespoon of kosher salt per pound of chickpeas in this water too; it will not toughen the beans or slow down their cooking time, it simply seasons them. Let the chickpeas soak overnight.
- An hour or so before you'd like to eat falafel: Drain the chickpeas well. In the bowl of a food processor or a really strong blender, place the onion, garlic, and herbs and pulse the machine until they're coarsely chopped. Add the drained chickpeas, salt, and spices and process until blended to a fine chop but not pureed. You're looking for a texture like cooked couscous plus some slightly larger bits throughout. You should be able to pinch it together into a shape that holds.
- Transfer chickpea mixture to a bowl, cover with plastic, and place in refrigerator for a few hours, if you have it, but I find even 30 minutes is helpful in getting the mixture to thicken and hold shape better. [This is when I like to get everything else ready.]
- To shape the falafel: Form the chickpea mixture into walnut-sized balls. You could use a falafel scoop, if you have one, tablespoon measuring spoon, or even a cookie scoop, as I did. The most important thing is that you press it into the scoop tightly to compress the ingredients, then gently roll it in the palm of your hands to form a ball. Repeat with remaining chickpea mixture. (If you're like me, you imagine you can just do this as you add them to the pan, but they cook so quickly, you'll be happy to not have to multitask. Trust me.)
- To cook the falafel: Heat 3/4 to 1-inch of oil in a medium-large frying pan to 375 degreesF. Fry about 6 falafel fritters at a time, turning them over once they're a nice toasty brown underneath, and removing them once the second half has the same color. This took me about 3 minutes per batch. Drain on paper towels and repeat with remaining fritters. [Don't have a thermometer? Well, 375 is very, very hot. It takes my frying pan of oil on high heat about 5 minutes to reach this temperature. You can also test a small ball; if it cooks in about 3 minutes, it's probably about the right temperature.]
- To serve: I like to split open a pita and start with a little tahini sauce (below) and a spoonful of salad at the bottom before adding 3 to 4 falafel fritters. Stuff and finish with a more generous scoop of tomato-cucumber salad, more tahini sauce, a hot sauce of your choice, and pickles, if you wish.
- To make tahini sauce: I have trouble nailing down precise measurements for tahini sauce because you really want it to taste, and tahinis vary between brands. But, it's roughly this for this amount of falafel: 1/2 cup well-stirred tahini + 1 clove garlic, minced or finely grated + Juice of half a lemon, plus more to taste + salt, to taste + water, as needed, to thin tahini into a sauce. It's not strange to need at least as much water as you do tahini to keep it loose and spoonable, but I add it a tablespoon at a time, whisking to combine, tasting along the way.
My Unexpected Falafel Journey: A Home Cook's Tale
I've always considered myself a decent home cook, someone who enjoys experimenting in the kitchen and finding joy in creating meals for my family and friends. However, I never thought I'd become obsessed with falafel. It all started innocently enough, with a desire to try a new recipe. I'd seen countless pictures of these crispy, golden-brown balls of chickpea goodness, and the enticing aromas wafting from falafel stands during my travels always intrigued me. I never imagined that this simple dish would become a new favorite, transforming my weeknight dinners and even inspiring unexpected culinary adventures.
The recipe itself was surprisingly straightforward. The most time-consuming part was the soaking of the chickpeas overnight – a step I initially viewed as an inconvenience, but which ultimately contributes to the wonderfully tender texture of the finished product. The process of blending the chickpeas, herbs, and spices was remarkably satisfying. I found myself lost in the rhythmic whirring of my food processor, the fragrant cloud of herbs filling my kitchen with a comforting warmth. The actual frying was a quick and efficient process. The golden-brown falafel emerged from the hot oil, each bite a burst of crispy exterior and soft, flavorful interior. The contrast in textures, the explosion of spices – it was pure culinary bliss. But the real revelation wasn't just the falafel itself; it was the journey that took me there.
What started as a simple recipe quickly transformed into a culinary exploration. I began experimenting with different spice combinations, tweaking the recipe to suit my taste preferences. I tried adding a touch of cumin for a warmer, earthier flavor, experimenting with the ratio of parsley and cilantro for a unique herbal profile, and even ventured into the world of homemade tahini sauce. The learning never stopped. Every falafel creation became a small triumph, an opportunity to refine my technique and discover new flavor combinations. The simple act of making falafel became a meditative ritual, a process of transforming humble chickpeas into something extraordinary. And the best part? Sharing this newfound passion with my family and friends. The smiles on their faces, the exclamations of delight as they devoured my homemade falafel – those moments were priceless. It wasn't just about the food; it was about the connection, the shared experience of creating and savoring something delicious together.
Beyond the Recipe: A Culinary Awakening
Making falafel wasn’t just about the recipe; it was about the journey. I discovered a renewed appreciation for simple ingredients and the transformative power of combining them in unique ways. I learned the importance of patience in the cooking process, from soaking the chickpeas to allowing the falafel mixture to rest before frying. I also honed my culinary skills, learning to gauge the perfect temperature for frying and mastering the art of creating perfectly formed falafel balls. This seemingly small culinary endeavor transformed my weeknight routine. It became a time for reflection, experimentation, and connection with my family. More than just a meal, it became a source of joy and creativity in my life. The falafel recipe unlocked a passion, showing me that even the simplest culinary pursuits can lead to unexpected discoveries and a deeper appreciation for food, family, and myself.
The Falafel Effect: Simple Pleasures, Lasting Memories
My falafel journey has shown me that cooking isn’t just about filling our bellies; it’s about nourishing our souls. It’s a celebration of simple ingredients, transformed into something extraordinary. It's the shared laughter around the table, the stories exchanged, and the memories made. It’s about creating a sense of warmth and connection in the heart of the home. And that, more than anything, is the true meaning behind my love affair with falafel. It’s a reminder to slow down, savor the moment, and appreciate the simple pleasures in life – one perfectly fried chickpea ball at a time.
Adapting the Recipe: Your Falafel Adventure Awaits!
Don't be afraid to experiment! Try different herbs, spices, and additions to customize the falafel to your liking. Maybe you want to add a touch of harissa paste for an extra kick, or perhaps some finely chopped fresh mint for a refreshing twist. The possibilities are endless! The most rewarding aspect of cooking is the opportunity to express your creativity and personalize a recipe to reflect your unique tastes and preferences. Embrace your inner chef, have fun, and let your creativity flourish. Your falafel adventure awaits!
