Get ready to transform your kitchen into a flavor paradise with this ultimate falafel recipe that will transport your taste buds straight to the bustling streets of the Middle East! Whether you're a seasoned chef or a curious home cook, this huge batch of crispy, golden falafel will become your new go-to recipe that's guaranteed to impress family and friends. Imagine biting into perfectly seasoned, crunchy falafel that's bursting with fresh herbs and aromatic spices - and the best part? You'll have enough to feed a crowd!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: Serves 10
Ingredients
- 2 cups dried chickpeas
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon baking powder
- Oil for frying
Instructions
- Begin by soaking the dried chickpeas in a large bowl of water. Ensure the water covers the chickpeas by at least 2 inches, as they will expand while soaking. Allow them to soak for at least 12 hours or overnight for best results.
- After soaking, drain and rinse the chickpeas thoroughly under cold running water. This will help remove any residual dirt and improve the texture of the falafel.
- In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, fresh parsley, and fresh cilantro. Pulse until the mixture is coarsely ground but not pureed. You want a texture that holds together well but still has some graininess.
- Add the cumin, coriander, salt, black pepper, cayenne pepper, and baking powder to the chickpea mixture in the food processor. Pulse again until all ingredients are well incorporated and the mixture is homogeneous.
- Transfer the falafel mixture to a large bowl. Cover it with plastic wrap or a lid and refrigerate for at least 30 minutes. This will help the flavors meld and make the mixture easier to shape.
- After chilling, remove the mixture from the refrigerator. Use your hands to form the mixture into small balls or patties, about 1 to
- 5 inches in diameter. Place them on a baking sheet lined with parchment paper as you shape them.
- In a large, deep skillet or frying pan, heat oil over medium-high heat. You need enough oil to submerge the falafel balls; about 2-3 inches of oil should suffice. To test if the oil is ready, drop a small piece of the falafel mixture into the oil; if it sizzles and rises to the surface, the oil is hot enough.
- Carefully add the falafel balls to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them gently and remove them from the oil.
- Once fried, place the falafel on a plate lined with paper towels to absorb excess oil. Repeat the frying process until all falafel are cooked.
- Serve the falafel warm with your choice of accompaniments such as tahini sauce, hummus, pita bread, or a fresh salad. Enjoy your huge batch of delicious falafel!
Tips
- Soaking is Crucial: Never skip the 12-hour chickpea soak! This step is fundamental to achieving the right texture and helps the falafel hold together perfectly.
- Moisture Management: Make sure to drain the chickpeas thoroughly after soaking. Excess moisture can cause your falafel to fall apart during frying.
- Don't Overprocess: When mixing ingredients, pulse carefully to maintain a slightly grainy texture. A smooth paste will result in dense, heavy falafel.
- Chilling is Key: Always refrigerate the mixture for at least 30 minutes before shaping. This helps the flavors meld and makes forming balls much easier.
- Oil Temperature Matters: Maintain a consistent oil temperature around 350-375°F (175-190°C) for the crispiest exterior and perfectly cooked interior.
- Batch Frying: Fry in small batches to ensure even cooking and prevent the oil temperature from dropping too much.
- Drain Excess Oil: Always let your falafel rest on paper towels to absorb excess oil and maintain that desirable crispy texture.Pro Tip: These falafel freeze beautifully! After cooking, let them cool completely and store in an airtight container for up to a month. Reheat in the oven for a quick and delicious meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
