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Falafel Recipe

Falafel Recipe

Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs and spices, and deep-fried to perfection. Here's a classic recipe for making chickpea-based falafel:

Ingredients:

For the Falafel Mixture:

  1. Dried Chickpeas: 1 cup, soaked overnight in water (do not use canned chickpeas).
  2. Onion: 1 small, roughly chopped.
  3. Garlic: 3-4 cloves.
  4. Fresh Parsley: 1 cup, chopped.
  5. Fresh Cilantro (Coriander): 1 cup, chopped.
  6. Ground Cumin: 1 tsp.
  7. Ground Coriander: 1 tsp.
  8. Salt: 1/2 tsp (or to taste).
  9. Black Pepper: 1/4 tsp.
  10. Cayenne Pepper: A pinch (optional, for heat).
  11. Baking Soda: 1/2 tsp.
  12. Sesame Seeds: 2 tbsp (optional, for coating).

For Frying:

  1. Vegetable Oil: For deep frying.

Instructions:

  1. Prepare the Chickpeas:

    • Soak the dried chickpeas in plenty of water overnight. They should double in size. Drain and rinse well.
  2. Make the Falafel Mixture:

    • In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, ground coriander, salt, black pepper, and cayenne pepper. Process until you achieve a coarse meal that holds together when squeezed. Avoid over-processing into a paste.
    • Transfer the mixture to a bowl, and stir in the baking soda. Cover and let it rest for at least 1 hour.
  3. Shape the Falafel:

    • With your hands or a falafel scoop, shape the mixture into small balls or patties. If desired, roll them in sesame seeds for an extra crunch.
  4. Heat the Oil:

    • Heat a few inches of vegetable oil in a deep pot or deep fryer to 350°F (175°C). The oil is ready when a small piece of the mixture bubbles and rises to the top.
  5. Fry the Falafel:

    • Carefully drop the falafel balls into the hot oil and fry in batches, turning them occasionally, until golden brown (usually takes about 3-5 minutes).
    • Remove the falafel from the oil and drain on a plate lined with paper towels.
  6. Serve:

    • Serve the falafel hot with tahini sauce, hummus, or wrapped in a pita with fresh vegetables and pickles.

Tips:

  • The key to great falafel is starting with dried chickpeas; canned chickpeas will make the falafel too soft and mushy.
  • You can adjust the spices according to your taste.
  • Do not overcrowd the frying pot; fry the falafel in batches for the best results.

Enjoy your homemade falafel!

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