Crispy Middle Eastern Falafel
Experience the vibrant flavors of Palestine with this homemade Crispy Middle Eastern Falafel recipe. Perfectly spiced and made from scratch, these golden-brown vegetarian patties are not only delicious but also packed with protein and fiber. Serve them hot in warm pita bread topped with fresh tomatoes and your choice of tahini sauce, or enjoy them on their own. This recipe yields 8-10 pieces, making it ideal for a gathering or as a delightful breakfast option. Enjoy this traditional dish that tastes just like you'd find at a street vendor in the bustling markets of the Middle East!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
dried garbanzo beans
4 cups (soaked overnight and drained)
large onions
2 (diced)
whole head of garlic
1 (peeled)
parsley
2 bunches (chopped)
hot green pepper
to taste (deseeded and chopped)
cumin
2 teaspoons (ground)
salt
to taste (as required)
pepper
to taste (as required)
baking powder
1 teaspoon (added before frying)
baking soda
1/4 teaspoon (added just before frying)
oil
for deep frying (heated)
Instructions
1
Soak the dried garbanzo beans in enough water to cover them overnight. Drain and rinse thoroughly.
2
In a food processor or meat grinder, combine the soaked chickpeas, diced onions, peeled garlic, chopped parsley, and deseeded hot green pepper. Grind everything together twice until you achieve a coarse mixture.
3
Season the chickpea mixture with salt, pepper, cumin, and baking powder. Mix well to ensure the spices are evenly distributed.
4
Just before frying, add the baking soda to the mixture and stir until fully incorporated. Shape the mixture into round patties, approximately 1 ½ inch in diameter and ½ inch thick.
5
Heat oil in a deep frying pan over medium heat until hot. Carefully add the patties, frying them in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 3-4 minutes on each side.
6
Remove the falafel from the oil and drain on paper towels to absorb excess oil.
7
Serve the hot falafel in warm Arabic or pita bread, topped with fresh tomato slices and a drizzle of tahini sauce. For extra flavor, add sliced onions if desired.
8
Note: The uncooked falafel mixture can be frozen. Thaw in the refrigerator and add baking soda just before frying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Middle Eastern Falafel?
It is a traditional Palestinian dish of spiced, golden-brown vegetarian patties made from scratch using garbanzo beans.
What are the main ingredients in this recipe?
The primary ingredients are dried garbanzo beans, large onions, garlic, parsley, hot green pepper, cumin, and baking soda.
Is this falafel recipe vegetarian?
Yes, these patties are a delicious vegetarian option that is packed with protein and fiber.
How many pieces of falafel does this recipe yield?
This recipe yields approximately 8 to 10 pieces of falafel.
Can I use canned chickpeas for this recipe?
The recipe specifically calls for dried garbanzo beans soaked overnight to achieve the correct texture.
How long should the garbanzo beans be soaked?
The beans should be soaked in enough water to cover them overnight, then drained and rinsed thoroughly.
How much garlic is needed?
You will need one whole head of garlic, peeled, for this recipe.
What herbs provide the flavor and color?
Two bunches of chopped parsley are used to give the falafel its vibrant flavor and green interior.
Is the falafel spicy?
The recipe includes hot green pepper to taste, which is deseeded and chopped before being added to the mix.
What spices are used for seasoning?
The mixture is seasoned with cumin, salt, and pepper.
What is the purpose of baking powder in the recipe?
Baking powder is mixed into the chickpea mixture to help with the texture and rising during frying.
When should I add the baking soda?
Baking soda should be added and stirred in just before you begin frying the patties.
How many times should the mixture be ground?
The ingredients should be ground together twice in a food processor or meat grinder until a coarse mixture is achieved.
What size should the falafel patties be?
Shape them into round patties approximately 1 1/2 inch in diameter and 1/2 inch thick.
What type of oil is used for cooking?
The recipe requires oil suitable for deep frying, heated over medium heat.
How long do I need to fry each falafel?
Fry the patties for about 3 to 4 minutes on each side until they are golden brown and crispy.
How can I prevent the falafel from being too greasy?
After frying, remove the falafel from the oil and drain them on paper towels to absorb excess oil.
Can the falafel mixture be frozen?
Yes, the uncooked falafel mixture can be frozen for later use.
How do I prepare the frozen falafel mixture?
Thaw the mixture in the refrigerator and add the baking soda just before frying.
How is falafel traditionally served?
It is typically served hot in warm Arabic or pita bread with fresh tomato slices and tahini sauce.
What kind of sauce goes best with falafel?
A drizzle of tahini sauce is the recommended accompaniment for these crispy patties.
Are there any suggested toppings for a falafel sandwich?
Fresh tomato slices and sliced onions are excellent toppings for a falafel pita.
Is falafel a good breakfast option?
Yes, it is considered a delightful and healthy breakfast option in Middle Eastern culture.
What should the consistency of the mixture be?
The mixture should be coarse rather than a smooth paste to ensure the right texture after frying.
What equipment is needed to grind the ingredients?
You can use either a food processor or a meat grinder to combine the chickpeas and vegetables.
Should I peel the onions before dicing?
Yes, use two large onions that have been peeled and diced for the mixture.
How do I avoid overcrowding the pan?
Fry the patties in batches rather than putting them all in at once.
What part of the Middle East is this recipe from?
This recipe highlights the vibrant flavors specifically associated with Palestine.
Is it necessary to deseed the hot green pepper?
Yes, the recipe recommends deseeding the pepper before adding it to the grinder.
Can I make these into different shapes?
While traditionally round patties, the most important factor is maintaining the 1/2 inch thickness for even cooking.