The Best Falafel I've Ever Made!
Try this recipe for The Best Falafel I've Ever Made!, or contribute your own.
Try this recipe for The Best Falafel I've Ever Made!, or contribute your own.
- vegetable oil for frying
- 1/2 tsp baking soda
- pinch salt
- 1 tbsp fresh lemon juice
- 1 tbsp ground cumin
- 2 tbsp all purpose flour
- juice of 1/2 lemon
- tahini sauce
- 2 cloves of garlic
- 1/2 tbsp salt
- 1 tbsp ground coriander
- water for thinning
- 1/2 medium red onion
- 1/2 cup tahini (sesame paste)
- 3 cups dried chickpeas
- 1 small hot chile pepper (i used a serrano)
- a large handful of parsley large stems removed (1 packed cup)
- a large handful of cilantro large stems removed (1 packed cup)
- the zest of 1 lemon
- Carbohydrate 114.461425705146 g
- Cholesterol 61.00625 mg
- Fat 54.2567335498309 g
- Fiber 32.6257675568657 g
- Protein 38.7435458104159 g
- Saturated Fat 18.2572779449553 g
- Serving Size 1 1 Serving (265g)
- Sodium 281.368099085247 mg
- Sugar 81.8356581482798 g
- Trans Fat 4.74384436652566 g
- Calories 1063 calories
Step-by-step
- To soak dried chickpeas, rinse them and then put them in a large bowl.
- Cover with lots of cold water and soak for 12 hours, or overnight.
- Drain and rinse them, and then measure out 3 cups, which should be about 1 lb. Note, you will have some leftover chickpeas.
- Cut the half onion into quarters and drop into the food processor as the machine is running.
- Follow with the garlic cloves.
- Cut the pepper in half and drop that in too.
- Stop the machine and add in the fresh parsley and cilantro. Use lots of herbs, if you need a way to measure, use a firmly packed cup of each. The herbs filled my processor to the top before I processed them.
- Process the herbs until finely minced.
- Stop and scrape down the bowl as necessary.
- Add the drained chickpeas to the machine and pulse until they start to break down.
- Scrape down the sides of the machine, and process until the mixture is even and finely ground, but not pasty. It is ready when a bit of the mixture holds together when you press it between your fingers.
- Remove the mixture to a bowl and lightly mix in the salt, baking soda, flour, cumin, ground coriander, lemon zest and juice.
- Make sure it is well combined, but don't compact the mixture.
- Heat your oil to 340-350F, using a clip on thermometer to check the temperature.
- Your oil should be at least 3 inches deep.
- Using a 1 1/2 inch scoop, scoop out the mixture and roll between your palms to form into round balls. They will be about the size of large walnuts.
- Set on a plate.
- When the oil is hot, gently lower the balls into the oil with a slotted spoon.
- Work in batches so you don't crowd your pan.
- Fry the falafel for about 4 to 5 minutes, until they are a nice deep brown.
- Drain on paper towels.
- Serve hot with tahini sauce.
- Make the tahini sauce by mixing the tahini, lemon juice, salt, and enough water to make a pourable sauce.
- Taste to adjust the seasonings.
The Best Falafel Recipe: A Culinary Journey
As a busy working mom, finding time to cook delicious and healthy meals can feel like a monumental task. Weeknights often blur into a whirlwind of homework, soccer practice, and work emails, leaving little energy for elaborate cooking projects. But that doesn't mean I'm willing to compromise on flavour or nutrition! That's why this falafel recipe has become my absolute go-to. It's quick, easy, and bursting with fresh, vibrant flavours that my whole family adores. Forget those dry, bland falafel you find at some places - this recipe guarantees a crispy exterior and a wonderfully soft, herby interior.
The magic of this recipe lies in its simplicity. It's not about complicated techniques or obscure ingredients; it's about maximizing the flavour of readily available, wholesome foods. The key is using fresh herbs – parsley and cilantro are essential for that authentic, bright falafel taste. Don't skimp on them! A generous amount of both herbs elevates the entire dish, creating a vibrant and unforgettable flavour profile that truly stands out. I usually buy a big bunch of each from my local farmer's market. I’ve found that the fresher the herbs, the tastier the falafel. The preparation itself is straightforward: soak the chickpeas overnight, whiz everything up in the food processor, fry, and serve. The entire process takes around an hour, and the result is more than worth the effort.
One of the best things about this falafel recipe is its versatility. I often serve them in warm pita bread with hummus, tahini sauce, and a crunchy salad of chopped tomatoes, cucumbers, and onions. Sometimes, I'll get creative and use them as a topping for a hearty salad, adding a delicious crunch and a burst of flavour. Other times, I’ll simply enjoy them as a snack, dipping them in my homemade tahini sauce. Whatever way you choose to enjoy them, this recipe delivers a satisfying and flavourful experience.
The satisfaction of creating a delicious and healthy meal from scratch is incredibly rewarding, and this falafel recipe is a perfect example of that. It’s a dish that effortlessly bridges the gap between convenience and culinary excellence. It’s a recipe I’ve perfected over time, tweaking it to suit my family’s preferences and my busy schedule. The crispy exterior and soft interior, combined with the fresh herbs and vibrant spices, create an explosion of flavour that never fails to impress. And the best part? It's a recipe that allows for improvisation and experimentation. Feel free to add other spices or herbs to suit your tastes – the possibilities are endless!
Beyond the Recipe: A Celebration of Flavors
This falafel recipe is more than just a collection of ingredients and instructions; it’s a gateway to exploring the rich tapestry of Mediterranean cuisine. The simple act of preparing and savouring this dish is a small act of cultural appreciation, a chance to connect with a tradition steeped in history and flavour. The vibrant blend of herbs, spices, and chickpeas offers a culinary journey that transports you to sun-drenched Mediterranean markets and bustling street food stalls.
The simplicity of the recipe also makes it a wonderful opportunity to involve your family in the cooking process. My children love to help with the preparation, especially measuring out the ingredients and rolling the falafel balls. It’s a fun and engaging way to teach them about different cuisines and the importance of healthy eating. Cooking together is not just about preparing a meal; it’s about creating memories and strengthening family bonds.
A Testament to Simplicity: The Heart of Good Cooking
At the end of a long day, there’s nothing more comforting than a simple, delicious meal. This falafel recipe is a testament to the power of simplicity in cooking. It demonstrates that creating exceptional food doesn't require complicated techniques or exotic ingredients; it’s about carefully selecting high-quality ingredients and letting their natural flavours shine through. The crispy texture, the herby aroma, and the satisfying crunch – it's a dish that celebrates the essence of good cooking. This falafel recipe isn't just a recipe; it's a reminder that even in the midst of a busy life, we can always find time to create something special.
The journey of making this falafel has become more than just a recipe for me; it's a ritual. It’s a moment of calm amidst the chaos, a time to connect with myself and my family. The aroma of the frying falafel fills the kitchen, creating a warm and inviting atmosphere that signals the start of a delicious and meaningful meal. It's a recipe I'll continue to cherish and share for years to come.
