HOW TO MAKE FALAFEL
Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 21
Steps:
- (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
- Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
- Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
- Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
- Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
- Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place the fried falafel patties in a colander or plate lined with paper towels to drain.
- Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg
FALAFEL RECIPE
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
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
FALAFEL (MIDDLE EAST, PALESTINE)
Make and share this Falafel (Middle East, Palestine) recipe from Food.com.
Provided by Palis Favorites
Categories Breakfast
Time 8h10m
Yield 8-10 pieces, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Soak the chick peas overnight. Drain.
- Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
- When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
- Fry in deep hot oil until light brown and crisp.
- Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions.
- *The falafel batter can be frozen. Thaw and add baking soda just before frying.
Nutrition Facts : Calories 388.5, Fat 6.2, SaturatedFat 0.7, Sodium 112.8, Carbohydrate 66.2, Fiber 18.1, Sugar 12.4, Protein 20.1
FALAFEL
A chickpea recipe used from the Middle East to the Far East. With a nice kick and smokiness from the cumin.
Provided by Rita1652
Categories Lunch/Snacks
Time 40m
Yield 16 balls, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place dried chickpeas in a bowl and cover with cold water.
- Soak for at least 15 hours.
- Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
- Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
- Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
- When falafel mixture is chilled, roll into golf-sized balls.
- Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
- Serve with a yogurt sauce.
Nutrition Facts : Calories 253.3, Fat 4.2, SaturatedFat 0.4, Sodium 498.9, Carbohydrate 42.7, Fiber 12.2, Sugar 7.5, Protein 13.4
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