Authentic falafel is a deep-fried ball or patty typically made from ground chickpeas and flavorful herbs and spices. Falafel is a traditional Mediterranean food, commonly served in a pita, or on salad. It’s a food you may only have eaten in a Greek restaurant but because it’s so delicious and easy to make, there’s no reason not to make it at home.
This recipe for falafel involves very little preparation. Chickpeas need only an overnight soaking in water and then they, along with all the other ingredients, go into a food processor. Chickpeas are full of; fiber which helps lower cholesterol, protein–a whopping 15 grams per cup, and can also help protect against cancer.
Use only dried chickpeas that have been soaked, not canned, in this recipe; canned chickpeas contain too much moisture. While you can certainly bake these, deep frying produces a wonderfully crispy exterior and a moist, tender interior. Deep fry with a good high heat oil, like sunflower or grape seed, and at the right temperature and you minimize the ill-effects of this cooking technique.
Falafel makes a great party food. It’s filling and hearty, can be made hours in advance and served room temperature, or made ahead and frozen, then reheated in the oven. Serve with Creamy Tahini Sauce.
Pulse together onion and garlic cloves in a food processor until finely chopped. Add parsley and cilantro and pulse again until herbs are also finely chopped. Add chickpeas, flour, cumin, coriander, cayenne, salt, pepper, and lemon zest. Pulse to blend thoroughly. Mixture should look like wet sand. Place in a bowl, cover, and allow to chill for 30 minutes to an hour.
Pour oil into a straight-sided, wide frying pan or pot. Oil should be about two inches deep. Heat oil over medium-high heat to 375ºF. Line a baking tray with clean paper towels. When oil is hot, shape falafel mix with hands into tight balls, about 2 inches in diameter. Use a slotted spoon to lower into oil. Fry in batches, several at a time, leaving lots of room. Frying too many at a time will reduce the temperature of the oil and create soggy, oily falafel. Fry for about 8 minutes total, turning once during cooking. Remove falafel from oil and let drain on paper towels.
Alternatively, you can bake falafel. Preheat oven to 400ºF and line a baking tray with parchment paper. Drizzle oil on parchment. Shape falafel into tight balls and arrange in rows on baking tray. Bake for about 12 to 15 minutes until brown on the outside. Serve hot or at room temperature.
Pulse together onion and garlic cloves in a food processor until finely chopped. Add parsley and cilantro and pulse again until herbs are also finely chopped. Add chickpeas, flour, cumin, coriander, cayenne, salt, pepper, and lemon zest. Pulse to blend thoroughly. Mixture should look like wet sand. Place in a bowl, cover, and allow to chill for 30 minutes to an hour.
Pour oil into a straight-sided, wide frying pan or pot. Oil should be about two inches deep. Heat oil over medium-high heat to 375ºF. Line a baking tray with clean paper towels. When oil is hot, shape falafel mix with hands into tight balls, about 2 inches in diameter. Use a slotted spoon to lower into oil. Fry in batches, several at a time, leaving lots of room. Frying too many at a time will reduce the temperature of the oil and create soggy, oily falafel. Fry for about 8 minutes total, turning once during cooking. Remove falafel from oil and let drain on paper towels.
Alternatively, you can bake falafel. Preheat oven to 400ºF and line a baking tray with parchment paper. Drizzle oil on parchment. Shape falafel into tight balls and arrange in rows on baking tray. Bake for about 12 to 15 minutes until brown on the outside. Serve hot or at room temperature.
