The Perfect Falafel
What makes it so popular?
Falafels are crispy and golden brown on the outside and deliciously tender on the inside. They are often served on the streets of the Middle East in the shape of small balls or patties as fast food. These small gluten-free yummy balls can be dated back to the Coptic Christians as a popular vegan food in Egypt and are even mentioned in the Torah. You can eat it as an appetizer, wrap it into a pita sandwich, or add it to salad for a protein-rich topping.
How to make the best Falafel?
Falafel made with chickpeas is wildly popular - it is a protein-rich diet for all those vegans out there who have cut meat out. In fact, you’ll find them to be very fulfilling and nourishing. Here is our recipe for making the best Falafel for yourself and your loved ones:
Here’s a list of all the ingredients that you be needing to make the perfect Falafel:
- 500g of dried chickpeas
- 1 brown onion
- 3 cloves of garlic
- 10g of salt
- 10g of pepper
- 10g of cumin powder
- 10g of coriander powder
- 10g of cayenne pepper
- 4 tablespoons of fresh coriander
- 4 tablespoons of parsley
- 2 tablespoons of baking powder
(Please note: these ingredients are for 10 golden brown and crispy round Falafels. You can increase the ingredients if you want to increase the serving size.)
- To give your falafels the perfect texture, you should soak your chickpeas for at least 24 hours.
- Take the soaked chickpeas and dry them up. They should be double in size if they have soaked and dried up perfectly.
- Take a food processor and add all your ingredients to it, i.e., chickpeas, onion, garlic, salt, pepper, cumin powder, coriander powder, cayenne powder, fresh coriander, and parsley, Keep mixing all of these until their texture is more like a coarse meal.
- Make small round cute balls of falafels from this mixture. Heat the oil to up to 375 degrees and fry them up. Once they are golden brown and crispy, take them out, let them be at room temperature, and enjoy!
The perfect way to serve it:
Falafels are typically served with generous amounts of tahini sauce in the streets of the Middle East. You can also make warm pita sandwiches with tahini sauce or hummus, along with a lazy Mediterranean tomato and cucumber salad. Another way would be to serve it with an array of fresh veggies, cheese, and dips. If you are into eggplants, you can serve falafel next to small plates like Turkish-inspired fried eggplant, tabouli salad, or Balela salad.
Some tips to enhance your experience:
Most people complain that their falafels weren’t the best when they tried to make them the first time. Yes, we understand that. To help you out, here are 2 tips that you can follow for the best textured small round balls of Falafels:
Be very specific about your Chickpeas:
When it comes to your chickpeas, you need to be very specific to get the best texture. Never use canned chickpeas. Instead, go to a supermarket the day before and get yourself small chickpeas and dip them in a bowl full of water so they are completely soaked overnight.
Use flour, baking powder, or eggs for the perfect round shape:
If your falafels fall apart in your hand or when frying, you can add some flour or baking powder to the falafel mixture, and this way, they won’t break, and you will get the perfect small and round shape. If they still don’t hold up, you can add some eggs, and this will do the trick!