Delicious Chickpea Falafel Recipe (Felafel) – A Perfect Appetizer
Falafel, a beloved Middle Eastern dish, is made from ground chickpeas and fresh herbs, then fried to crispy perfection. This version of falafel features chickpeas soaked overnight, resulting in a soft and flavorful interior with a crispy exterior. Perfect for serving as an appetizer or snack, these falafel balls are a crowd-pleaser when paired with a refreshing dip like tzatziki or hummus. Follow this step-by-step guide to make your own falafel from scratch.
Ingredients for Chickpea Falafel
| Ingredient | Quantity |
|---|---|
| Dried chickpeas (garbanzo beans) | 500g |
| Onion | 1 medium |
| Garlic | 1 clove |
| Ground cumin | 1 pinch |
| Fresh parsley | 1 bunch |
| Salt | 1 pinch |
| Black pepper | 1 pinch |
| Peanut oil (or vegetable oil) | 1 liter |
Nutritional Information (per serving – approximately 4 servings)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~200 kcal |
| Carbohydrates | ~30g |
| Protein | ~10g |
| Fat | ~8g |
| Fiber | ~6g |
| Sodium | ~300mg |
Step-by-Step Instructions for Making Homemade Falafel
Step 1: Prepare the Chickpeas
Start the night before by soaking the dried chickpeas in a large bowl of cold water. Make sure there’s enough water to cover them by at least 2 inches, as they will expand as they absorb the liquid. Let the chickpeas soak for at least 12 hours or overnight. Once the soaking period is complete, drain and rinse the chickpeas thoroughly. Pat them dry using a clean kitchen towel to remove as much moisture as possible.
To ensure that the chickpeas are completely dry, you can place them in a preheated oven at 100°C (212°F) for about 10 minutes, using a fan-assisted setting. This will help remove any remaining excess moisture, which is crucial for achieving the right texture for the falafel dough.
Step 2: Blend the Ingredients
Place the soaked and dried chickpeas into a food processor or blender. Add the peeled garlic clove, the onion (cut into quarters), and a generous pinch of cumin, salt, and black pepper. Pulse the mixture until the chickpeas and herbs form a coarse, slightly sticky paste. Scrape down the sides of the bowl occasionally to ensure everything is evenly blended.
Chop the parsley finely, either by hand or by adding it to the food processor during the final pulse, ensuring that the parsley is well-integrated but not over-processed. You want the parsley to remain in small pieces to add flavor and color to the falafel.
Step 3: Rest the Falafel Dough
Once you have a smooth, thick mixture, transfer it to a bowl and cover it with plastic wrap. Let it rest in the refrigerator for at least an hour. This resting time helps the dough firm up, making it easier to form into balls and fry. If you don’t have time to chill the dough, you can proceed immediately, but chilling is recommended for best results.
Step 4: Form the Falafel
After the resting period, take the mixture from the refrigerator. Lightly oil your hands to prevent the dough from sticking, then shape the falafel mixture into small, even-sized balls, roughly the size of a walnut. Alternatively, you can shape them into small patties if you prefer a different shape. Aim for uniformity to ensure they cook evenly. If you find the mixture is too sticky, add a small amount of flour (about 1–2 tablespoons) to help bind the mixture.
Step 5: Heat the Oil
In a large, deep frying pan or skillet, heat the peanut oil (or vegetable oil) over medium-high heat. The oil should be deep enough to fully submerge the falafel balls. To test if the oil is ready, drop a small piece of the falafel mixture into the oil. If it sizzles immediately, the oil is hot enough. You can also use a thermometer to ensure the oil is around 180°C (350°F).
Step 6: Fry the Falafel
Carefully lower the falafel balls into the hot oil, working in batches to avoid overcrowding the pan. Fry the falafel for 3–4 minutes on each side, or until they are golden brown and crispy on the outside. Use a slotted spoon to gently turn the falafel to ensure they cook evenly. Take care not to overcook them; they should have a crunchy exterior and a soft, flavorful interior.
Once the falafel is cooked, remove them from the oil and place them on a plate lined with paper towels to drain excess oil. This will help keep them crispy and light.
Step 7: Serve and Enjoy
Serve your homemade falafel warm, straight from the fryer, for the best taste and texture. Pair them with your favorite dips such as hummus, tahini, or tzatziki, and garnish with additional fresh parsley or cucumber slices for added freshness. These falafel make a great appetizer for a Mediterranean-style meal or a tasty snack for any occasion.
Cooking Tips for Perfect Falafel
- Soaking Time: The key to making falafel is soaking the chickpeas properly. Do not use canned chickpeas, as they contain too much moisture and will cause the falafel to fall apart during frying.
- Oil Temperature: Be mindful of the oil temperature. If the oil is too hot, the falafel may brown too quickly and remain raw inside. If the oil is too cool, they will absorb more oil and become greasy.
- Flavor Adjustments: Experiment with adding different spices to the falafel mixture. Some recipes call for coriander, turmeric, or chili powder for a kick of heat and flavor.
- Making Falafel Ahead: You can prepare the falafel mixture ahead of time and store it in the refrigerator for up to 24 hours before frying. You can also freeze uncooked falafel balls and fry them straight from the freezer when ready to serve.
Final Thoughts:
Falafel is a versatile and satisfying dish that can be enjoyed in many different ways. Whether served as a stand-alone appetizer, a filling in pita bread, or as part of a mezze platter, this recipe offers a wonderful balance of flavors and textures. The combination of the crispy exterior and tender, herby interior will transport you straight to the vibrant streets of the Middle East. Make this falafel recipe at home and treat your family and friends to a delightful, homemade meal they’ll love!
Related Recipes You Might Enjoy:
- Homemade Hummus – A creamy dip made with chickpeas, tahini, lemon, and garlic.
- Pita Bread – Soft, fluffy pockets that are perfect for stuffing with falafel.
- Tzatziki Sauce – A cool, refreshing yogurt sauce with cucumber and garlic to complement your falafel.
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