Falafel is a Lebanese-inspired dish that is loved for its crispy exterior and flavorful interior. These little chickpea patties are perfect for a cozy night at home or a gathering with friends. They are packed with protein and can be enjoyed on their own as a snack, in a wrap, or as part of a mezze platter. Making falafel from scratch may seem intimidating, but it’s actually quite simple and rewarding. Get ready to impress your loved ones with this homemade falafel recipe that will transport your taste buds straight to the streets of Beirut.
Ingredients:
– 1 ½ cups dried chickpeas
– 1 small onion, roughly chopped
– 4 cloves of garlic
– 1 cup fresh parsley, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon baking soda
– Vegetable oil, for frying
Instructions:
1. Start by soaking the dried chickpeas in water overnight. Make sure the water covers the chickpeas completely as they will expand. After soaking, drain and rinse the chickpeas thoroughly.
2. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cumin, coriander, salt, pepper, cayenne pepper, and baking soda. Pulse the mixture until everything is finely ground but be careful not to over-process it into a paste. You want a slightly coarse texture for the falafel.
3. Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 1 hour. This helps the flavors to meld and the mixture to firm up, making it easier to shape.
4. After chilling, shape the falafel mixture into small patties or balls, about 1 inch in diameter. You can use an ice cream scoop or your hands for this step. Place the shaped falafel on a baking sheet lined with parchment paper.
5. In a deep pot, heat vegetable oil to 350°F (180°C). To test if the oil is ready for frying, drop a small piece of the falafel mixture into the oil; it should sizzle and float to the surface.
6. Carefully lower the falafel patties or balls into the hot oil using a slotted spoon. Fry in batches to avoid overcrowding the pot, which can lower the oil’s temperature. Cook until the falafel is golden brown and crispy, about 3-4 minutes per batch.
7. Once fried, remove the falafel from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain any excess oil.
8. Serve the falafel warm with a side of fresh tahini sauce, hummus, pita bread, or a simple salad. You can also enjoy them in a wrap with your favorite toppings like tomatoes, cucumbers, and pickles.
9. Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (180°C) until warmed through and crispy.
Enjoy these homemade falafel as a delicious and wholesome addition to your Lebanese-inspired culinary repertoire. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to delight with its authentic flavors and satisfying crunch. Embrace the warmth of home-cooked meals and savor the taste of Lebanon with every bite of these flavorful falafel.
