Classic Homemade Falafel Recipe
Enthusiastic cooks and food lovers, get ready to bring the flavors of the Middle East into your kitchen with this classic homemade falafel recipe. This traditional vegetarian dish is made with spiced chickpeas, fresh herbs, and is deep-fried to golden perfection. Perfect for wraps, salads, or as an appetizing starter!
Ingredients
- 2 cups dried chickpeas
- 1 small onion, roughly chopped
- 3-4 garlic cloves
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- Vegetable oil for frying
Instructions
- Soak the dried chickpeas in water overnight, or for at least 8-10 hours. They should double in size, so make sure to cover them with plenty of water.
- Drain and rinse the chickpeas, then place them in a food processor along with the chopped onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, pepper, and lemon juice.
- Pulse the mixture until it’s finely ground but not pureed, scraping down the sides of the bowl as needed. You’re looking for a crumbly mixture that holds together when pressed.
- Transfer the mixture to a bowl and stir in the baking soda. Allow the mixture to sit for 15-30 minutes—this helps in the formation of a crispy crust.
- While the mixture is resting, heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (180°C).
- Form the chickpea mixture into balls or patties, using about 1-2 tablespoons for each. If the mixture is too wet to shape, you can add a bit of flour to help bind it.
- Fry the falafel in batches, being careful not to overcrowd the pot. Cook them for about 3-5 minutes, or until golden brown and crispy.
- Transfer the falafel to a paper towel-lined plate to drain excess oil.
Serving Suggestions
- Serve your falafel in warm pita bread with veggies and tahini sauce.
- Add them to a salad for a protein-packed vegetarian option.
- Make a falafel bowl with quinoa, salad greens, vegetables, and a drizzle of your favorite dressing.
- Enjoy them as a delicious appetizer with a side of hummus or yogurt dip.
Additional Tips
- If you’re gluten-free, you can use chickpea flour or gluten-free all-purpose flour as a binder if needed.
- Leftover falafel can be stored in the refrigerator for up to 3 days and reheated in the oven or on the stovetop.
- For a lighter version, you can bake the falafel at 375°F (190°C) for about 25-30 minutes, flipping them halfway through until they are golden and crispy.
Grab your apron and let’s dive into making this ancient delight that’s sure to become a modern favorite in your culinary repertoire!