My family’s secret recipe to make the Best and Authentic Falafel. It is made with chickpeas. Fresh herbs. Here’s my step-by-step tutorial on how to make it.
Which is your favorite way to eat falafel? Warm pita sandwiches with honey tahini or creamy hummus are my favorite way to enjoy falafel. You can also enjoy it with other dishes or as part a mezze spread (see below for lots of ideas!
A friend of my father owned a small falafel shop in the middle of the souq. On weekends, we would often go to Mr. Bishay’s shop and eat his delicious falafels. They could be smelled from miles away!
I’ve learned to make authentic it over the years and am excited to share it with you. It is as delicious and authentic as what you would find in the middle east. It’s also much easier than you might think.
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It, a Middle Eastern fast food, is made from chickpeas or fava beans, fresh herbs and spices. It can be made into small patties or balls. Falafel is believed to have originated in Egypt, where Coptic Christians sought a healthy alternative to meat during long periods of fasting and lent. It is also a popular Middle East vegan food.
It is still a staple food in Egypt. You can buy it from street vendors in nearly every neighborhood. You can find it in sandwiches with a drizzle of Tahini, loads of Mediterranean Salad, and slices of roasted or fried eggplant .
This easy vegan recipe is made from simple ingredients that you can find in your daily life. High quality spices are the key to great It, so make sure you buy high-quality spices such as cumin or coriander to spice up your falafel recipe. Below are some more tips.
This is what I love about this recipe
Important: No canned chickpeas Dry chickpeas are best for the best flavor and texture. Falafel recipes that use canned chickpeas are not authentic and can cause falafel patties to disintegrate in hot oil.
You can make ahead and freeze this recipe. This recipe is easy to prepare ahead and can even be frozen for later use.
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Dried chickpeas Avoid canned chickpeas Dried chickpeas, which have been soaked in water for 24 hrs, are essential to give falafel its consistency and flavor. Tip To soften dried chickpeas, I add 1/2 teaspoon of baking soda in the soaking water.
- Fresh herbs:fresh cilantro, parsley, and dill are the key ingredients to this authentic recipe.
- Onion I use yellow onions most often, but you could also use white or red onions.
- Garlic: For the best flavor, use fresh garlic cloves.
- Kosher salt & pepper:to your taste
- Spices:cumin and coriander. This trio of spices, along with fresh herbs, is what gives falafel its bold authentic flavor.
- Baking powder:this gives falafel a light, fluffy texture.
- Sesame Seeds: These are not required, but I like the extra nuttiness.
1. Chickpeas should be soaked for 24 hours. Once they are soaked, cover them with plenty of water. Add baking soda to soften them. As they soak, the chickpeas should at least double in size. Drain well.
2. Mix the ingredients together. Add chickpeas and fresh herbs (parsley and cilantro, and dill), onion, garlic, and spices to a food processor. Pulse a bit at a moment until the mixture is well-combined. It will be ready when it resembles coarse meal.
& Refrigerate (important.) Place the falafel mixture in a bowl. Cover and place in the refrigerator for at least one hour. The chilled mixture will be easier to form falafel patties because it will stay together longer.
3. Make patties or balls.
4. Fry. Fry is the traditional method of cooking falafel. The oil can be heated on medium heat until it bubbles lightly.
Use a slotted spoon to carefully drop the falafel into the oil. Fry for 3-4 minutes or until golden brown. If necessary, fry the falafel in batches to avoid overcrowding.
Tip It’s always a good idea for one falafel to be fried first, so that the oil temperature doesn’t need to be altered.
Falafel can be served for breakfast, lunch or dinner. Many Middle Easterners, including Egyptians, start their days with falafel. This is similar to how Americans start their mornings with cereal.
These were some of the things I shared in my earlier post.
1. Use dry chickpeas. The best texture and flavor comes from dry chickpeas that have been soaked for 24 hours in water. The starch in dry chickpeas will ensure that your falafels stay firm. Your falafels will become mushy if you use canned chickpeas.
2. Mix the falafel ingredients. The shaping process is made easier by chilling for at least an hour. The good news is that you can make the falafel mixture in advance and let it chill overnight.
3. Mix the baking powder with the falafel mixture and form into patties. Baking powder helps to make the falafel fluffy.
4. Heat oil in a large saucepan. Deep frying is the best way to get crispy falafel. The oil should be warm and bubbling but not hot enough to cause falafel to disintegrate. You can deep fry the falafel in a safe thermometer (affiliate Link); it should reach 375F (for my stove that is medium-high heat).
5- When cooked, falafel should look crispy on the outside and fluffy on the inside.
Lightly oil a baking sheet and heat the oven to 350°F. Before baking, brush each patt with extra virgin olive oil. Bake for 15 to 20 minutes. Turn the falafel patties halfway through baking.
Preparing and freezing
Make ahead: The prepared It mixture can be stored in the refrigerator for up to 2 days. When ready to fry, form it into patties.
Place the uncooked falafel patties onto a parchment-lined baking sheet and let them freeze for one hour. When the patties have hardened, place them on a baking sheet lined with parchment paper and freeze for 1 month. Falafel can also be baked or fried from frozen.
How to serve It
Middle Eastern Style Falafel is served hot on the streets of Middle East with a large amount of Tahini Sauce.
Make a sandwich with falafel: Garb warm pita pockets with It and drizzle it with tahini. You can also add fresh greens like arugula, fresh diced tomatoes, cucumbers and pickles.
A brunch board: Serve your flalafel alongside a variety of fresh vegetables, cheese, and dips, just like I did on my brunchboard.
Dip it: Try my Baba Ganoush or Classic Creamy Hummus to dip your falafel!