{"id":4104,"date":"2020-02-06T01:45:30","date_gmt":"2020-02-06T06:45:30","guid":{"rendered":"http:\/\/www.themediterraneandish.com\/?p=4104"},"modified":"2020-02-06T15:43:33","modified_gmt":"2020-02-06T20:43:33","slug":"how-to-make-falafel","status":"publish","type":"post","link":"https:\/\/www.themediterraneandish.com\/how-to-make-falafel\/","title":{"rendered":"Easy Authentic Falafel Recipe: Step-by-Step"},"content":{"rendered":"\n

My family’s secret recipe for the Best Authentic Falafel<\/strong>, made with chickpeas, fresh herb, and the right spices! And, I’m sharing my complete step-by-step tutorial<\/strong> and important tips for baking or frying falafel. Be sure to also watch the video to see how I make it! <\/strong><\/p>\n\n\n\n

What’s your favorite way to enjoy falafel?  I love them in warm pita sandwiches with tahini sauce<\/a> or hummus<\/a>, along with my lazy Mediterranean tomato and cucumber salad<\/a>. But you can enjoy it alongside other plates or as part of a mezze<\/a> spread (lots of ideas below!)<\/p>\n\n\n\n

\"Falafel<\/figure>\n\n\n\n

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Growing up<\/a> in Port Said, Egypt, one of my favorite foods ever was falafel!<\/p>\n\n\n\n

My father’s friend owned a small falafel shop that was located in the heart of the souq (market).  Our weekends often involved a trip to see Mr. Bishay and partake of his fragrant falafels. You could smell them from miles away!<\/p>\n\n\n\n

Over the years I have learned how to make my own authentic falafel and I am super excited to share my recipe with you! It’s as authentic and delicious as you’d find on the streets of the middle east. And easier to make than you think!<\/p>\n\n\n\n

What is Falafel?<\/strong><\/h2>\n\n\n\n

Falafel is a popular Middle Eastern “fast food” made of a mixture of chickpeas (or fava beans), fresh herbs, and spices that are formed into a small patties or balls.  It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or lent.  It has also become a popular vegan food in Egypt and throughout the Middle East.<\/p>\n\n\n\n

Falafel continues to be the people’s daily grub in Egypt and you can find it from street vendors in almost every neighborhood.  It’s often served in sandwich form with a generous drizzle of tahini<\/a> and loads of Mediterranean salad,<\/a> along with slices of roasted or fried eggplant.<\/a><\/p>\n\n\n\n

This vegan dish is made with simple, everyday ingredients and you won’t believe how easy it is. Great ingredients are key to great falafel so be sure to purchase high quality spices like cumin<\/a> and coriander<\/a> for your falafel mixture. I’ve got a few more tips for you below…<\/p>\n\n\n\n\n\n\n\n

\"Falafel<\/figure>\n\n\n\n

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What I love about this recipe<\/strong><\/h2>\n\n\n\n

– No canned chickpeas (very important!)<\/strong> If you’re after the best texture and flavor, you need to start with dry chickpeas. Many falafel recipes use canned chickpeas which is not authentic and will cause the falafel patties disintegrate in the hot cooking oil.<\/p>\n\n\n\n

– Hearty and flavorful.<\/strong> Falafel patties are packed with plant-power and protein from the chickpeas that will leave you feeling full and satisfied. My recipe also uses the perfect blend of spices —cumin<\/a>, coriander<\/a>, and a hit of cayenne–and fresh herbs to give them bold authentic flavor.<\/p>\n\n\n\n

– Make ahead and freezer friendly. <\/strong>I love that this recipe can be prepped ahead of time, and you can freeze uncooked falafel patties for later use.<\/p>\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n\n

– Dried chickpeas: <\/strong>AVOID using canned chickpeas! Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip:<\/strong> I usually add about 1\/2 tsp of baking soda to the soaking water to help soften the dry chickpeas.)<\/p>\n\n\n\n

– Fresh herbs: <\/strong>fresh parsley, cilantro, and dill are key to this authentic recipe.<\/p>\n\n\n\n

– Onion: <\/strong>I typically use yellow onions, but white or red onions would work.<\/p>\n\n\n\n

– Garlic: <\/strong>for best flavor, use fresh garlic cloves.<\/p>\n\n\n\n

– Kosher salt and pepper: <\/strong>to taste.<\/p>\n\n\n\n

– Spices: <\/strong>cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices is what gives falafel it’s bold authentic taste.<\/p>\n\n\n\n

– Baking powder: <\/strong>this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)<\/p>\n\n\n\n

– Sesame seeds:<\/strong> these are optional here, but I do like the added nuttiness.<\/p>\n\n\n\n

How to Make Falafel: Step-by-Step<\/strong><\/h2>\n\n\n\n

1. Soak chickpeas for 24 hours.<\/strong> Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.<\/p>\n\n\n\n

\"Chickpeas<\/figure>\n\n\n\n

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2. Make mixture.<\/strong> Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. You’ll know it’s ready when the texture is more like coarse meal.<\/p>\n\n\n\n

& Refrigerate (important.) <\/strong>Transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.<\/p>\n\n\n\n

\"Falafel<\/figure>\n\n\n\n

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3. Form patties or balls.<\/strong> Once the falafel mixture has been plenty chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized balls and form into balls or patties (if you go the patties route, do not flatten them too much, you want them to still be nice and fluffy when they’re cooked.)<\/p>\n\n\n\n

\"Falafel<\/figure>\n\n\n\n

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4. Fry<\/strong>. Frying is the traditional way to cook falafel and yields the most authentic and best result. Heat the oil on medium-high until it bubbles softly (your oil should be hot enough around 375 degrees F, but not too hot that it causes the falafel to fall apart.)<\/p>\n\n\n\n

Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel; fry them in batches if necessary.<\/p>\n\n\n\n

Tip:<\/strong> it’s always a good idea to fry one falafel first to make sure the oil temperature does not need to be adjusted.<\/p>\n\n\n\n

\"One<\/figure>\n\n\n\n

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You can serve falafel for breakfast, lunch, or dinner! Most Egyptians, and others throughout the Middle East actually start their day with falafel, much like many here in the States start with a bowl of cereal.<\/p>\n\n\n\n

Important Tips<\/strong><\/h2>\n\n\n\n

I shared some of these earlier in the post, but just in case you missed them:<\/p>\n\n\n\n

1. Always use dry chickpeas. <\/strong>Dry chickpeas, that have been soaked in water for 24 hours, will give you the best texture and flavor. Dry chickpeas are naturally starchy and will help your falafels to stay well formed. If you use canned chickpeas, your falafel will disintegrate in the frying oil.<\/p>\n\n\n\n

2. Chill the falafel mixture<\/strong>. Chilling for at least 1 hour helps with the shaping. And good news is, you can make the falafel mixture one  night in advance and chill overnight.<\/p>\n\n\n\n

3. Add baking powder to the falafel mixture before forming into balls\/patties.<\/strong> As a raising agent, baking powder here helps make the falafel on the fluffy side.<\/p>\n\n\n\n

4. Fry in bubbling oil, and do not crowd the saucepan<\/strong>. For perfectly crispy falafel, sadly, the best option is deep frying. The cooking oil should be hot and gently bubbling, but not too hot that the falafel disintegrate. If you need to, use a deep fry-safe thermometer<\/a> (affiliate link); it should read around 375 degrees F (for my stove, that is medium-high heat.)<\/p>\n\n\n\n

5- Once cooked, falafel should be crispy and medium brown on the outside, fluffy and light green on the inside.<\/strong><\/p>\n\n\n\n

\"One<\/figure>\n\n\n\n

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For baked falafel <\/strong><\/h2>\n\n\n\n

Preheat your oven to 350 degrees F and lightly oil a baking sheet. Give each patty a quick brush of extra virgin olive oil before baking; bake for about 15 to 20 minutes, turning the falafel patties over halfway through baking.<\/p>\n\n\n\n

Make ahead and freezing<\/strong><\/span><\/strong><\/span><\/p>\n\n\n\n

To make ahead:<\/strong> Prepared falafel mixture will keep in the fridge for 1-2 days ahead of time. Form it into patties when ready to fry.<\/p>\n\n\n\n

To freeze<\/strong>: Place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour.  Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month.  Falafel can be cooked from frozen by frying or baking.<\/p>\n\n\n\n

\"Falafel<\/figure>\n\n\n\n

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Choose how to serve falafel<\/strong><\/h2>\n\n\n\n

Middle Eastern Style<\/strong>: On the streets of the Middle East, falafel are typically served hot with a generous amount of tahini sauce<\/a>.<\/p>\n\n\n\n

As a Sandwich:<\/strong> To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.<\/p>\n\n\n\n

On a brunch board: <\/strong>Serve your flalafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board<\/a>.<\/p>\n\n\n\n

As a side:<\/strong> serve falafel next to small plates like Turkish-inspired fried eggplant<\/a>, tabouli salad<\/a>, or Balela Salad.<\/a><\/p>\n\n\n\n

Dip it: <\/strong>If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus<\/a> or Baba Ganoush! <\/a><\/p>\n\n\n\n

Watch video for this authentic falafel recipe<\/strong><\/h2>\n\n\n\n
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