Falafel is a Middle Eastern dish popular with its origins in Middle Eastern Countries but its popular across the world. Its made out of chickpeas or sometimes fava beans. They are served as entrée with Hummus or Garlic sauce or can be made into delicious roll with pita bread. Either way they are delicious. Falafels are great vegan option as they are high in protein.
How to make falafels
Making falafels at home is easier than you might have thought. The ingredients for making falafels are:
- Chickpeas – Soak dried chickpeas for at least 24 hrs. The canned chickpeas cannot be used for this. Due to the moisture in them they don’t hold well and fall apart during frying. And also it doesn’t give the nutty taste which is the most important part of eating a falafel.
- Parsley, onion and garlic – these give taste and flavour to falafel mixture. Use fresh garlic cloves.
- Spices – Coriander powder, cumin powder and Paprika are used for spicing up the mixture.
- Baking Powder – is used to help make falafels fluffy. Don’t use bicarb as it will make them hard and dense.
- Sesame seeds – are optional, but I recommend them because they give very nutty taste to the falafels.
Dry the soaked chickpeas and put them in food processor along with all the herbs and spices. Process until grainy mixture is formed. Add water but don’t over process the mixture shouldn’t become paste like. It should hold together to form balls. The mixture needs to be refrigerated for around an hour. It very essential to rest it as it will help the mixture to release moisture and makes it easy to shape them into patties.
Baking Instead of Frying:
Falafel is a very healthy recipe but many people who are diet conscious avoid them due to being fried. But these falafels can be baked. Just spray or brush them with little oil. Bake at 220 C while turning them once. Falafels can also be shallow fried. Shape them a bit disc like and shallow fry them.
Making Ahead and Freezing
Falafels are great for making ahead and freezing. You can keep the mixture in fridge for 24 hrs and fry them. Or for freezing, shape them into patties and put them in a tray. Once they are bit frozen and firm put them in a freezer bag. You can freeze them up to a month and whenever needed just fry them straight from the freezer.
How to Serve Falafels:
Entree – serve as an entrée or snack with humous or tahini sauce.
Wrap or sandwich – Make a wrap with Lebanese bread or pita bread. Put some humous, lettuce, onion, tomatoe and sauce of your choice.
SALAD – Make a Healthy Falafel Salad
I made mine with Humous, salad, tomatoes, onions, jalapenos, chilli sauce and garlic sauce. Make your own !
Watch how to make it.
Other Recipes to try
Falafels
Ingredients
- 500 g Dry Chickpeas Soaked for 24 hrs
- 3-4 cloves Garlic
- 1 Medium Onion
- 1 cup Fresh Parsley Leaves only no stems
- 1½ tsp Salt
- 1½ tsp Paprika
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Baking Powder
- 1 tbsp Sesame Seeds
- Oil for deep Frying
- ¼ cup Water.
Instructions
- Drain and dry chickpeas soaked for at least 24 hours.
- Put them in a food processor along with all herbs and spices and process until all ingredients are combined well. ( See Notes)
- Add sesame seeds and mix them in. Cover the mixture and rest it in the fridge for at least 1 hour.
- Make small ball and flatten them slightly. Grease your palms to avoid mixture sticking to your hands.
- Heat the oil until its hot and then turn the heat to medium. ( See Notes)
- Using a spoon carefully put falafels in oil. Fry the falafels until golden brown. Drain them on paper towel.
Notes
- The mixture shouldn’t be very grainy or very smooth. If required you can add 1-2 tbsp of water to make sure that mixture have enough moisture.
- Oil should be preheated to hot temperature. But when you are ready to put falafels in, turn the heat to medium as we don’t want to burn them on inside while they might be raw inside. Its best to put one falafel in first as a tester.
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