Ingredients with Measurements:
- 2 cups dried chickpeas, soaked overnight
- 1 onion, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Large mixing bowl
- Skillet or deep fryer
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse well. Place them in a food processor and pulse until they are finely ground.
2. Add the chopped onion, parsley, cilantro, garlic, cumin, coriander, baking soda, cayenne pepper, salt, and pepper to the food processor. Pulse until everything is well combined and forms a thick paste.
3. Transfer the mixture to a large mixing bowl and stir well to ensure all ingredients are evenly distributed.
4. Heat vegetable oil in a skillet or deep fryer to 375°F.
5. Using a tablespoon, scoop the falafel mixture and form into small balls or patties.
6. Carefully drop the falafel into the hot oil and fry until golden brown, about 3-4 minutes.
7. Remove the falafel from the oil and place on a paper towel-lined plate to drain excess oil.
- Time:
Preparation time: 10 minutes + overnight soaking
- Cooking time: 15 minutes
Temperature:
- Vegetable oil for frying: 375°F
Serving size:
- Makes about 20-24 falafel balls or patties
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 11g
- Protein: 4g
Substitutions for ingredients:
- Dried chickpeas can be substituted with canned chickpeas, but the texture may be slightly different.
- Parsley and cilantro can be substituted with other fresh herbs such as mint or dill.
- Ground cumin and coriander can be substituted with whole seeds that are toasted and ground.
Variations:
- Add 1/2 cup of crumbled feta cheese to the falafel mixture for a tangy twist.
- Serve the falafel with a side of tzatziki sauce or hummus for dipping.
- Make a falafel wrap by stuffing the falafel balls or patties into a pita bread with lettuce, tomato, and cucumber.
Tips and tricks:
- Make sure to soak the chickpeas overnight to ensure they are soft enough to blend into a paste.
- Don't overcrowd the skillet or deep fryer when cooking the falafel to ensure they cook evenly.
- If the falafel mixture is too wet, add a tablespoon of flour to help bind it together.
Storage instructions:
- Store leftover falafel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat falafel, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the falafel on a platter with a side of dipping sauce and garnish with fresh herbs.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Lemon wedges
- Sliced tomatoes or cucumbers
Pairings:
- Serve the falafel with a side of tabbouleh salad or fattoush salad.
Suggested side dishes:
- Hummus
- Tzatziki sauce
- Baba ganoush
Troubleshooting advice:
- If the falafel mixture is too dry, add a tablespoon of water to help it come together.
- If the falafel balls or patties are falling apart when frying, add a tablespoon of flour to help bind them together.
Food safety advice:
- Make sure to cook the falafel to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Falafel is a Middle Eastern dish that is made from ground chickpeas or fava beans and spices. It is often served in a pita bread with vegetables and sauces.
Flavor profiles:
- The falafel has a crispy exterior and a soft, flavorful interior. It has a nutty and slightly spicy flavor from the chickpeas and spices.
Serving suggestions:
- Serve the falafel as an appetizer or as a main dish with a side salad.
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Region: Middle Eastern