Teresa's Recipes
Classic Falafel
Falafel is a beloved Middle Eastern dish, often enjoyed as a street food delicacy. These crispy, golden-brown balls of ground chickpeas or fava beans are infused with fresh herbs and aromatic spices, providing an irresistible crunch and a burst of flavor in every bite. Traditionally served in pita bread with tahini sauce and a variety of fresh toppings, falafel captures the essence of Mediterranean cuisine, making it a satisfying and nutritious choice for any meal.
Ingredients
- 1 cup Dried chickpeas
- 1, medium, chopped Onion
- 3 cloves, minced Garlic
- 1/2 cup, chopped Fresh parsley
- 1/2 cup, chopped Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- for frying Vegetable oil
- to serve Tahini sauce
- for serving Pita bread
- for topping Fresh vegetables (e.g., tomatoes, cucumbers, lettuce)
Dietary Notes
- Servings: 4
- Dish Type: Appetizer or Main Course
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 30 minutes
- Calories: 250
- Fat: 10g
- Carbs: 28g
- Protein: 10g
- Sodium: 400mg
- Sugar: 1g
Instructions
- Soak the dried chickpeas in a bowl of water overnight, ensuring they are fully submerged. This will rehydrate them and make them easier to blend.
- Drain and rinse the soaked chickpeas, then transfer them to a food processor.
- Add the chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, baking powder, salt, and black pepper to the food processor.
- Pulse the mixture until it is well combined but still slightly coarse in texture—be careful not to overprocess, as you want some texture.
- Transfer the falafel mixture to a bowl and refrigerate for at least 1 hour to firm up, making it easier to shape.
- In a deep fryer or a large pot, heat vegetable oil to 375°F (190°C). Use enough oil to submerge the falafel.
- Shape the falafel mixture into small balls or patties, about 1 inch in diameter.
- Carefully drop the falafel balls or patties into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the falafel from the oil and drain on paper towels to remove excess oil.
- Serve the falafel hot in pita bread, drizzled with tahini sauce, and topped with fresh vegetables.
Tips
- For a variation, try adding spices like paprika or cayenne pepper for a kick.
- If you're looking for a gluten-free option, serve the falafel in lettuce wraps instead of pita.
- You can also bake the falafel at 375°F (190°C) for 20-25 minutes, flipping halfway through, for a healthier version.