Falafel Recipe ‪@mamagician‬

Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans (or a combination of both) mixed with herbs and spices. The mixture is typically formed into small, round patties or balls and then deep-fried until they are golden brown and crispy on the outside, while remaining soft and flavorful on the inside. Falafel is a staple in Middle Eastern cuisine and is often served in pita bread with various accompaniments, such as tahini sauce, tomatoes, cucumbers, lettuce, and pickles. It can also be served on a plate with a variety of salads and sauces.

Falafel is a vegetarian and vegan-friendly dish, making it a popular choice for those with dietary restrictions. Its origins are believed to be in the Middle East, with countries like Egypt, Israel, and Lebanon all claiming a part in its culinary history. Today, falafel is enjoyed worldwide and is often considered a delicious and nutritious street food option or a filling meal in its own right.

Here's a basic recipe for making falafel at home. This recipe makes about 20-24 falafel balls.

Ingredients:

For the falafel mixture:

2 cups dried chickpeas soaked overnight in water (or use canned chickpeas, drained)
2 medium onion, roughly chopped
3-5 cloves garlic
1 cup fresh coriander or parsley
1 tsp salt
1 tsp cumin
1 tsp paprika powder
1 tsp black pepper
2 tsp baking soda
1/2 cup breadcrumbs
Vegetable oil for frying

Instruction:
If using dried chickpeas, rinse them thoroughly and soak in water overnight. Drain them before using. If using canned chickpeas, make sure to drain them well.

In a food processor, add onion, garlic, coriander or parsley. Pulse until all the ingredients are finely chopped and well combined. Add the chickpeas and blend again. You may need to scrape down the sides of the bowl a few times.

Mix in the breadcrumbs and mix well. If the mixture is too wet and doesn't hold its shape, add more bread crumbs as needed until it's easier to handle. You want a mixture that's moist but holds its form when shaped into balls. Let it rest for 30 minutes in the fridge.

Scoop out small portions of the mixture and shape them into small balls or patties. You can make them about 1.5 inches in diameter.

Carefully drop the falafel balls into the hot oil. Don't overcrowd the pot; fry them in batches if necessary. Fry until they are deep golden brown and crispy on the outside, about 3-4 minutes per batch. Remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve the falafel hot. You can serve them in pita bread with your choice of toppings and sauces like tahini, yogurt sauce, or hummus. They also make a great addition to salads.

Enjoy your homemade falafel!


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