Classic Crispy Falafel Recipes

FALAFEL RECIPE

Falafel Recipe image

One of the incredible street foods of the Middle Eastern world, this falafel recipe is the authentic one to try.

Provided by Chef Tariq

Categories Mezze

Number Of Ingredients 16

Ingredients

2 cup Chickpeas (dried, soaked overnight)
¼ cup Cilantro (finely chopped)
¼ cup Parsley (finely chopped)
2 Garlic Cloves (minced)
1 tsp Coriander (ground)
1 tsp Cumin (ground)
1 tbsp Lemon Juice (ground)
½ tsp Salt
1 tbsp Olive Oil
½ tsp Baking Soda
½ tsp Baking Powder
1 tbsp Vinegar
1½ tbsp Tahini
1 Hot Chili Pepper
½ Onion
Vegetable Oil for Deep Frying

Steps:

Soak chickpeas overnight in a generous amount of water.
Drain chickpeas and add to a food processor.
Add all other ingredients to the chickpeas.
Process until well mixed and mixture resembles coarse wet sand.
Use a falafel scooper or shape into balls using your hands.
Deep fry until golden brown.
Drain on paper towels.
Serve while hot.

Nutrition Facts : Calories 47 kcal, Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 109 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

CLASSIC CRISPY FALAFEL

Classic Crispy Falafel image

I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.

Provided by VegeMight

Categories Lunch/Snacks

Time 50m

Yield 20-25 falafels

Number Of Ingredients 11

Ingredients

300 g chickpeas
4 tablespoons bulgur
3 garlic cloves
3 tablespoons plain flour
1 egg
1 teaspoon salt
1 teaspoon pepper
3 teaspoons ground coriander
1 teaspoon cumin
1/4 teaspoon ground red chili pepper
1 tablespoon tahini

Steps:

Soak chickpeas in water to cover for 12 hours.
Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
Drain and blend in food processor to a smooth paste.
Soak bulghur in water to cover for 1 hour.
Crush garlic with salt.
Combine all ingredients except oil.
Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
The yield depends on the size of the falafels you prefer.

Nutrition Facts : Calories 37.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 9.3, Sodium 166.5, Carbohydrate 6.2, Fiber 1.2, Protein 1.6

CRISPY FRIED FALAFEL

Crispy Fried Falafel image

Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe comes from a cookbook called Middle Eastern Cookbook by Maria Khalife' the author advises it's an Egyptian recipe. Authors suggest is to serve the falafel with pickles, pita bread and tahini dip. We like eating it with a yoghurt garlic mint sauce or a chilli sauce. I had trouble finding dried broad beans in my region so I used lima beans feel free to do this at your discretion however flavour will slightly change. Resting time is included but not soaking beans

Provided by Chef floWer

Categories Lemon

Time 1h50m

Yield 45 Patties

Number Of Ingredients 15

Ingredients

1 cup dried broad beans
1 cup dried garbanzo beans
water (enough to cover beans)
4 tablespoons fresh parsley, roughly chopped
4 tablespoons of fresh mint, roughly chopped
4 tablespoons fresh coriander or 4 tablespoons cilantro, roughly chopped
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 teaspoon dried coriander or 1 teaspoon dried cilantro
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
vegetable oil, for deep-frying

Steps:

In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
Drain the broad beans and chick peas then remove and discard shells.
Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
Serve the falafel either hot or cold and enjoy.

Nutrition Facts : Calories 29.5, Fat 0.3, Sodium 55.9, Carbohydrate 5, Fiber 1.7, Sugar 0.8, Protein 1.8

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