Middle Eastern Falafel Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
208 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Middle Eastern Falafel Recipe
Description
Middle Eastern Falafel Recipe starts by soaking dried chickpeas, an essential step to achieve a sturdy mixture that binds well for frying. The chickpeas are ground with fresh herbs such as parsley, cilantro, and mint, combined with onion and garlic to create a flavorful base. Ground spices including cumin and coriander add warm notes, while baking powder lightens the texture.
The falafel can be shaped into small balls or patties, with wet hands to prevent sticking, then fried in hot oil until golden and crispy on the outside with a soft, moist interior. This contrast of textures highlights the quality of the fresh ingredients and proper preparation.
Serve falafel as a snack or part of a larger meal with accompaniments like pita, tahini, and salads. Freezing uncooked balls allows making them ahead and frying from frozen for convenience.
Tips include avoiding canned chickpeas to keep the falafel from falling apart, adjusting frying temperature by testing with a small piece, and that smaller falafel fry more evenly and crisp up nicely.
Ingredients
- 1 cup chickpeas soaked overnight in plenty of water, dried
- 2 garlic minced, small cloves
- 1 cup fresh herbs a mix of parsley, cilantro and mint, roughly chopped
- 1 medium onion finely chopped
- 1 teaspoon chilli flakes Aleppo pepper, or freshly ground black pepper (optional
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- ¾ teaspoon baking powder
- 1½ teaspoon salt
- 1 tablespoon sesame seeds optional
- cooking oil for frying
Instructions
Strain soaked chickpeas
- Place the soaked chickpeas in a colander or fine mesh strainer – shaking off any excess water. Leave them to dry while you get the rest of the ingredients ready.
Make falafel mixture
- Place the chickpeas in the bowl of a food processor. Blitz for 15 seconds and scrape down the sides.
- Add the chopped herbs, onion and garlic. Blitz for another 30 seconds or so, scraping down the sides as necessary. The coarse falafel mixture should be well combined and damp. It should hold together when shaped.
- Transfer the falafel mix to a large bowl or airtight container and add the chilli flakes, cumin, coriander and 1½ teaspoon of salt. Mix it well. Then, sprinkle over the baking soda and give it a final mix. Cover the falafel mixture and refrigerate for 1 hour.
Shape falafel
- Keep a small bowl with water nearby to wet your hands as you shape the falafel. Spoon a heaped tablespoon of falafel paste – about 25 grams – into your palm and roll it into a ball.
- Arrange the falafel balls on a parchment-lined baking tray and continue rolling the remaining mixture – you should have 22 to 24 falafel balls.
- Sprinkle the falafel balls with sesame seeds, if using, and gently press them in.
Cook falafel
- When ready to serve, fill a deep, heavy-based medium saucepan with enough oil to rise about 2½ inches (7 cm) up the side. And place the pan on medium heat to bring the oil to 350 °F.
- Gently lower the falafel into the oil in batches – I do 6 to 8 falafel per batch. Cook for 3 minutes or until golden brown and crispy. If they brown too quickly, the oil is too hot.
- Use a slotted spoon to transfer cooked falafel to a bowl lined with kitchen paper. Enjoy freshly fried and still warm.
Notes
- Start by soaking dried chickpeas overnight; avoid canned chickpeas to prevent falafel from falling apart.
- Test oil temperature by dropping a pinch of mixture; it should sizzle immediately to be ready for frying.
- Smaller falafel balls fry more evenly and develop a good crispy crust; larger size requires longer cooking.
- Freeze shaped falafel on a tray until solid, then store in bags for up to a month and fry from frozen by adding 30 seconds to cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 4falafel | |
| Calories | 208kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 655mg | 27% |
| Potassium | 395mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 968IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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