Ingredients with Measurements:
- 2 cups dried chickpeas
- 1 small onion, chopped
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking soda
- 1/4 cup all-purpose flour
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Deep-fry thermometer
Step-by-step instructions:
1. Soak the chickpeas in water overnight. Drain and rinse them well.
2. In a food processor, pulse the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, and baking soda until finely ground.
3. Transfer the mixture to a large bowl and stir in the flour until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
5. Heat the vegetable oil in a deep-fryer or a large pot to 375°F.
6. Using a small cookie scoop or a spoon, form the chickpea mixture into small balls and drop them into the hot oil. Fry in batches until golden brown, about 3-4 minutes per batch.
7. Remove the falafel with a slotted spoon and drain on paper towels.
- Time:
Preparation time: 15 minutes + 1 hour refrigeration time
- Cooking time: 3-4 minutes per batch
Temperature:
- Deep-fryer or large pot: 375°F
Serving size:
- Makes about 30 falafel balls
Nutritional information:
- Calories per serving: 80
- Fat: 3g
- Carbohydrates: 11g
- Protein: 3g
- Fiber: 3g
- Sugar: 1g
Substitutions for ingredients:
- Dried chickpeas can be substituted with canned chickpeas, but the texture may be slightly different.
- Fresh parsley and cilantro can be substituted with dried herbs, but the flavor may be less vibrant.
- All-purpose flour can be substituted with chickpea flour or gluten-free flour.
Variations:
- Add 1/2 tsp of red pepper flakes for a spicier version.
- Use different herbs such as mint or dill for a different flavor profile.
- Stuff the falafel balls with feta cheese or olives for a surprise filling.
Tips and tricks:
- Make sure to refrigerate the chickpea mixture before frying to help the falafel hold its shape.
- Use a cookie scoop or spoon to form the falafel balls for a uniform size.
- Don't overcrowd the fryer or pot to ensure even cooking.
Storage instructions:
- Store leftover falafel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the falafel on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the falafel on a platter with hummus, tzatziki, and pita bread.
- Garnish with chopped tomatoes, cucumbers, and onions.
Pairings:
- Serve with a side of tabbouleh or fattoush salad.
Suggested side dishes:
- Hummus
- Tzatziki
- Tabbouleh
- Fattoush salad
Troubleshooting advice:
- If the falafel mixture is too wet, add more flour.
- If the falafel balls are falling apart in the oil, the mixture may need to be refrigerated longer.
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 traditional Middle Eastern dish made from ground chickpeas or fava beans. 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 with notes of cumin, coriander, and garlic.
Serving suggestions:
- Serve the falafel as a main dish or as an appetizer.
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Region: Lebanese