Crispy Middle Eastern Falafel with Herb Medley
Experience the taste of the Middle East with these delightful Crispy Fried Falafel patties, made with a harmonious blend of dried broad beans and chickpeas. Traditionally from Egypt, this popular street food is a favorite in many countries, including Australia. Each falafel is infused with fresh herbs—parsley, mint, and coriander—along with warm spices that create a flavorful bite. Serve these golden-brown patties nestled in warm pita bread, accompanied by tangy pickles and your choice of dipping sauce. While the original recipe calls for dried broad beans, feel free to substitute with lima beans if they are more accessible. Enjoy them with a refreshing yogurt garlic mint sauce or a spicy chili sauce for a satisfying and delicious meal, perfect for any occasion.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
dried broad beans
1 cup (soaked overnight)
dried garbanzo beans
1 cup (soaked overnight)
water
as needed (for soaking and covering beans)
fresh parsley
4 tablespoons (roughly chopped)
fresh mint
4 tablespoons (roughly chopped)
fresh coriander (cilantro)
4 tablespoons (roughly chopped)
medium onion
1 (peeled and chopped)
garlic cloves
2 (peeled and crushed)
dried coriander
1 teaspoon (or use dried cilantro)
cumin
1 teaspoon (ground)
turmeric
1/2 teaspoon (ground)
cayenne
1/2 teaspoon (ground)
salt
1/2 teaspoon (to taste)
bicarbonate of soda
1 teaspoon (for leavening)
vegetable oil
for deep-frying (for frying patties)
Instructions
1
In a large bowl, combine the dried broad beans and chickpeas. Cover them with enough water to submerge the beans completely. Seal the bowl with cling wrap and let it sit overnight to soak.
2
After soaking, drain the beans and remove the tough outer skins, discarding any shells.
3
Transfer the shelled beans to a large food processor. Add the chopped parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne, and salt. Process the mixture until it becomes a coarse paste, ensuring everything is well combined.
4
Transfer the blended mixture to a large bowl. Sprinkle in the bicarbonate of soda and knead the mixture thoroughly with your hands until well incorporated. Cover the bowl with cling wrap and allow it to rest in the refrigerator for about one hour. This resting time enhances the flavors.
5
After resting, remove the mixture from the fridge and shape it into walnut-sized balls, then gently flatten each ball into a pattie. Place the formed patties on a tray and repeat the process until all the mixture is shaped.
6
In a heavy-based frying pan, heat a generous amount of vegetable oil over medium heat. Once the oil is hot, carefully drop the patties in batches into the oil. Fry each batch for about five to six minutes, or until golden brown and crispy. Use a slotted spoon to transfer cooked patties to a plate lined with clean paper towels to absorb excess oil.
7
Serve the crispy falafel warm or allow them to cool and enjoy at room temperature, paired with your favorite sauces, pita bread, and pickles.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main base of this falafel recipe?
The base consists of a harmonious blend of dried broad beans and dried garbanzo beans (chickpeas) that have been soaked overnight.
How long should the beans be soaked?
The dried broad beans and chickpeas should be covered with water and left to soak overnight to ensure they are properly softened.
Do I need to peel the beans after soaking?
Yes, after soaking, you should drain the beans and remove the tough outer skins, discarding any shells before processing.
What fresh herbs are included in this falafel?
This recipe features a herb medley of fresh parsley, mint, and coriander (cilantro).
Which spices provide the warm flavor in these patties?
The flavor is created using dried coriander, cumin, turmeric, and cayenne for a slight kick.
Can I substitute the broad beans?
Yes, if dried broad beans are not accessible, you can feel free to substitute them with lima beans.
What is the purpose of bicarbonate of soda in the recipe?
Bicarbonate of soda acts as a leavening agent to help create a lighter texture in the falafel patties.
How long should the falafel mixture rest in the refrigerator?
The blended mixture should rest in the refrigerator for about one hour to allow the flavors to enhance.
What is the recommended size for shaping the falafel?
The mixture should be shaped into walnut-sized balls and then gently flattened into patties.
What is the best way to cook the falafel?
They should be deep-fried in a generous amount of vegetable oil over medium heat until golden brown and crispy.
How long does it take to fry each batch?
Each batch typically takes about five to six minutes to become crispy and golden.
What should I do after frying the patties?
Use a slotted spoon to transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.
How should these falafel be served?
They are best served nestled in warm pita bread with tangy pickles and your choice of dipping sauce.
What dipping sauces are recommended?
You can enjoy them with a refreshing yogurt garlic mint sauce or a spicy chili sauce.
Is this recipe suitable for vegans?
Yes, this recipe is plant-based and vegan-friendly.
What is the origin of this falafel style?
This style of falafel is traditionally from Egypt but is a popular street food in many countries.
Can I eat these falafel at room temperature?
Yes, they can be served warm or allowed to cool and enjoyed at room temperature.
How many ingredients are in this recipe?
There are 15 ingredients used in this recipe, including the oil for frying.
What texture should the processed mixture have?
The ingredients should be processed until they form a coarse paste.
How much oil is needed for frying?
A generous amount of vegetable oil is needed to deep-fry the patties effectively.
Is there onion and garlic in this recipe?
Yes, the recipe includes one medium onion and two crushed garlic cloves for savory depth.
Can I use dried cilantro instead of dried coriander?
Yes, the instructions mention you can use dried cilantro as a substitute for dried coriander.
Does this recipe require any kneading?
Yes, you should knead the mixture thoroughly by hand after adding the bicarbonate of soda.
What kind of frying pan is best?
A heavy-based frying pan is recommended for maintaining even heat while frying.
Is the cayenne pepper necessary?
The cayenne provides a hint of heat; you can adjust the amount to your taste preference.
What makes these falafels 'crispy'?
The combination of soaked (not canned) beans and deep-frying creates the signature crispy exterior.
Should I use fresh or dried herbs?
This recipe specifically calls for fresh parsley, mint, and coriander for the herb medley.
Can I serve these without bread?
Absolutely, they can be served as a snack or appetizer on their own with dipping sauce.
How do I prevent the falafel from being too greasy?
Draining them on paper towels immediately after frying helps remove excess oil.
Can I make this recipe if I don't have a food processor?
While a food processor is recommended for a coarse paste, you would need a similar method to grind the soaked beans and herbs together.