Ingredients with Measurements:
- 2 cups dried chickpeas, soaked overnight
- 1 onion, chopped
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Large mixing bowl
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them well.
2. In a food processor, pulse the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, baking soda, and cayenne pepper until a coarse mixture forms.
3. Transfer the mixture to a large mixing bowl and stir in the flour until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
5. In a large pot or deep fryer, heat enough vegetable oil to cover the falafel balls.
6. Using wet hands, shape the chickpea mixture into small balls, about 1 1/2 inches in diameter.
7. Carefully drop the falafel balls into the hot oil and fry until golden brown, about 3-4 minutes.
8. Use a slotted spoon to remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil.
- Time:
Preparation time: 15 minutes + 1 hour refrigeration time
- Cooking time: 3-4 minutes per batch
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 20 falafel balls
Nutritional information:
- Calories: 90
- Fat: 4g
- Carbohydrates: 11g
- Protein: 3g
- Fiber: 3g
- Sodium: 200mg
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 not be as fresh.
- All-purpose flour can be substituted with chickpea flour or gluten-free flour.
Variations:
- Add 1/2 teaspoon of turmeric for a golden color.
- Add 1/4 cup of tahini for a nutty flavor.
- Add 1/4 cup of chopped sun-dried tomatoes for a tangy twist.
Tips and tricks:
- Make sure to drain and rinse the chickpeas well before using them.
- Refrigerate the mixture before frying to help the falafel hold its shape.
- Use wet hands to shape the falafel balls to prevent sticking.
- Fry the falafel in small batches to ensure even cooking.
Storage instructions:
- Store leftover falafel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the falafel in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the falafel on a bed of lettuce with sliced tomatoes and cucumbers.
- Serve the falafel in a pita pocket with hummus and tzatziki sauce.
- Serve the falafel as an appetizer with a side of tahini sauce for dipping.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced tomatoes and cucumbers
- Pickled vegetables
- Lemon wedges
Pairings:
- Serve with a side of tabbouleh salad or fattoush salad.
- Serve with a side of rice pilaf or roasted vegetables.
Suggested side dishes:
- Tabbouleh salad
- Fattoush salad
- Rice pilaf
- Roasted vegetables
Troubleshooting advice:
- If the falafel mixture is too wet, add more flour.
- If the falafel balls are falling apart in the oil, refrigerate the mixture for longer or add more flour.
Food safety advice:
- Make sure to cook the falafel thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans. It is believed to have originated in Egypt and spread throughout the Middle East and Mediterranean.
Flavor profiles:
- The Syrian falafel is savory and earthy with hints of cumin and coriander. The fresh herbs add a bright and herbaceous flavor, while the cayenne pepper adds a subtle kick of heat.
Serving suggestions:
- Serve the Syrian falafel as a main dish or appetizer with a side of hummus, tzatziki sauce, or tahini sauce.
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Region: Syrian