Crispy Falafel Recipe

        The Crispy Falafel Recipe is a delicious and flavorful Middle Eastern dish made from ground chickpeas, fresh herbs, and aromatic spices. These falafel patties are traditionally deep-fried to achieve a crispy exterior while maintaining a tender and flavorful interior. Served in pita bread or as part of a mezze platter, falafel is a beloved vegetarian option that is packed with protein and bursting with Middle Eastern flavors.

Image Adopted from iStocks

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Origins of this Recipe (History):

        Falafel has its roots in Middle Eastern cuisine, with a history that spans thousands of years. While the exact origin is debated, falafel is believed to have originated in Egypt and spread throughout the Levant region and the Mediterranean. It has since become a popular street food and a staple in Middle Eastern and Mediterranean cuisines.

When is this Recipe Best Served?

Crispy falafel is a versatile dish that can be enjoyed as a main course, in sandwiches, or as part of a mezze platter. It is perfect for lunch, dinner, or even as a snack. Whether you're hosting a gathering or looking for a flavorful vegetarian option, crispy falafel is a crowd-pleasing choice.

Equipment:

To make Crispy Falafel, you will need the following equipment:

1. Food processor or blender
2. Mixing bowls
3. Measuring cups and spoons
4. Frying pan or deep fryer
5. Slotted spoon or tongs for frying

Ingredients:

- 1 ½ cups dried chickpeas

- 1 small onion, roughly chopped

- 3 cloves of garlic

- 1 cup fresh parsley leaves, packed

- 1 cup fresh cilantro leaves, packed

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon baking soda

- 2 tablespoons all-purpose flour

- Salt to taste

- Vegetable oil, for frying

Step-by-Step Instructions:

1. Begin by soaking the dried chickpeas in water overnight. Drain and rinse them thoroughly before using.

2. In a food processor, add the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, flour, and a pinch of salt. Pulse the mixture until well combined, but not pureed. You want some texture to remain.

3. Transfer the mixture to a bowl and refrigerate for at least 1 hour. Chilling the mixture helps it bind together and makes it easier to form into patties.

4. After chilling, take small portions of the mixture and shape them into round patties, approximately 1 ½ inches in diameter and ½ inch thick. You should get around 16-18 falafel patties.

5. Heat vegetable oil in a frying pan over medium-high heat. Gently place the falafel patties into the hot oil, ensuring they do not overcrowd the pan. Cook for 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain excess oil.

6. Repeat the frying process until all the falafel patties are cooked, adjusting the heat as needed to maintain a consistent temperature.

Note:

- If you're short on time, you can use canned chickpeas instead of dried ones. However, the texture may not be as firm, and the falafel may be slightly softer.

- The falafel mixture can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days.

Any Tips and Tricks for Making the Recipe:

1. Soak and cook the chickpeas: It is important to soak dried chickpeas overnight or for at least 8 hours to ensure they are soft enough for blending. Cooking the chickpeas until tender helps achieve the right texture for the falafel.

2. Blend the mixture just right: Be careful not to over-blend the mixture. Pulse the ingredients in the food processor until they are well combined but still have a slightly coarse texture. Over-blending can result in a dense and heavy falafel.

3. Let the mixture rest: After blending the falafel mixture, allow it to rest in the refrigerator for at least 1 hour. This step helps the flavors develop and the mixture to firm up, making it easier to shape into patties.

4. Use the right oil and temperature for frying: Choose a high smoke-point oil like vegetable or canola oil for frying. Heat the oil to around 350°F (175°C) before frying the falafel to ensure a crispy exterior and properly cooked interior.

5. Experiment with seasonings: Feel free to adjust the spices and herbs used in the falafel mixture to suit your taste preferences. You can add a pinch of cayenne pepper for heat or experiment with different herb combinations like parsley, cilantro, or mint.

Nutrition Table:

(Per Serving)

Calories: 260

Total Fat: 9g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 350mg

Total Carbohydrate: 36g

Dietary Fiber: 10g

Protein: 11g

Opinion:

        Crispy falafel is a delightful dish that bursts with vibrant flavors and textures. The combination of fresh herbs, spices, and chickpeas creates a harmonious blend that satisfies both your taste buds and nutritional needs. The crispy exterior gives way to a moist and flavorful interior, making every bite a delightful experience. Whether enjoyed as a standalone snack, in a pita pocket, or as part of a mezze platter, this homemade falafel recipe is sure to impress both vegetarians and non-vegetarians alike. Give it a try and savor the authentic taste of Middle Eastern cuisine in the comfort of your own home.

Ayurvedic and Medicinal Effects:

Falafel, made primarily from chickpeas, is considered balancing for all three doshas in Ayurveda. However, the specific spices and cooking method used in this recipe may have different effects on each dosha. Here are some general considerations:

• Vata: The warming and grounding nature of chickpeas and spices can help balance Vata dosha. Ensure the falafel is cooked thoroughly to aid digestion.

• Pitta: Chickpeas have a cooling effect on Pitta dosha. You can further balance Pitta by reducing or omitting hot spices like cayenne pepper and using cooling herbs like cilantro or mint.

• Kapha: Falafel, being made from legumes, may be slightly heavy for Kapha dosha. Consider adding pungent spices like cumin or black pepper to enhance digestion.

Pros:

• High in protein and fiber from chickpeas
• Versatile and can be enjoyed in various ways
• Suitable for vegetarian and vegan diets
• Provides a delicious alternative to meat-based dishes

Cons:

• Deep-frying can be a less healthy cooking method. However, you can also bake the falafel patties for a healthier alternative.

FAQs:

1. Can I use canned chickpeas instead of dried chickpeas? Yes, you can use canned chickpeas as a time-saving option. However, keep in mind that the texture and consistency of the falafel may differ slightly. Drain and rinse the canned chickpeas thoroughly before using them in the recipe.

2. Can I freeze the falafel patties? Absolutely! Falafel patties freeze well. After shaping the patties, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. To cook, thaw them in the refrigerator before frying or baking.

3. What can I serve with falafel? Falafel is traditionally served in pita bread with tahini sauce, sliced tomatoes, cucumbers, and pickles. You can also serve them as part of a mezze platter with hummus, tzatziki, tabbouleh, and fresh vegetables.

Resources:

1. "The Middle Eastern Vegetarian Cookbook" by Salma Hage: This cookbook offers a wide range of Middle Eastern vegetarian recipes, including falafel variations, along with insights into the region's culinary traditions.

2. Online Recipe Websites: Explore popular recipe websites like Serious Eats, The Spruce Eats, or BBC Good Food for a variety of falafel recipes and creative serving suggestions.

        Remember to adjust the recipe and ingredient choices to suit your personal taste preferences, dietary needs, and any specific Ayurvedic considerations you may have. Enjoy the crispy and flavorful goodness of homemade falafel!