Are you ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of the Middle East? Imagine crispy, golden-brown falafel balls that are so authentic and delicious, your friends and family will think you've studied cooking with a master chef in Cairo! This easy-to-follow recipe breaks down the art of making the most incredible falafel you've ever tasted, revealing professional secrets that guarantee crispy exterior and perfectly seasoned interior every single time.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup dried chickpeas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Soak the dried chickpeas in cold water overnight for at least 12 hours. Do not use canned chickpeas, as they will make the falafel too soft and mushy.
- Drain the soaked chickpeas thoroughly and pat them dry with paper towels. The chickpeas should be completely dry to ensure proper texture.
- In a food processor, combine the dried chickpeas, chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, baking powder, salt, and pepper.
- Pulse the mixture until it forms a coarse, crumbly texture. Be careful not to over-process, as you want the mixture to hold together but not become a smooth paste.
- Cover the falafel mixture and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
- Using wet hands, form the mixture into small balls or patties, approximately 1-2 inches in diameter.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure accurate temperature.
- Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on the outside.
- Remove the falafel with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with tahini sauce, pita bread, fresh vegetables, and a sprinkle of extra herbs for garnish.
- For best results, consume immediately while the falafel is still crisp and hot.
Tips
- Dried chickpeas are non-negotiable! Canned chickpeas will ruin your texture, so always start with dried chickpeas soaked overnight.
- Moisture is your enemy - ensure chickpeas are completely dry before processing to prevent soggy falafel.
- Don't over-process the mixture. You want a coarse, crumbly texture that holds together, not a smooth paste.
- Refrigerating the mixture for 30 minutes helps the flavors meld and makes shaping easier.
- Maintain oil temperature at 375°F for perfect, crispy exterior without absorbing excess oil.
- Fry in small batches to keep oil temperature consistent and prevent overcrowding.
- Serve immediately for maximum crispiness and flavor explosion!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
