Perfectly Crispy Falafel Balls A Taste of the Middle East

Perfectly Crispy Falafel Balls A Taste Of The Mi

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Preparation time:25 Mins

Cooking time:20 Mins

Servings:4-6 servings

Ingredients:

• 1 cup (200g) dried chickpeas, soaked in cold water for at least 12 hours or overnight
• 1 small onion, roughly chopped (approx. 100g)
• 4 cloves garlic, minced
• 1 cup (packed) fresh parsley leaves, roughly chopped (approx. 30g)
• ½ cup (packed) fresh cilantro leaves, roughly chopped (approx. 15g)
• 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
• 1 ½ tablespoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon baking soda
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• Pinch of cayenne pepper (optional, for a little kick)
• Vegetable oil, for frying (enough to fill a pot 2-3 inches deep)

Instructions:

• Drain and rinse the soaked chickpeas thoroughly. Pat them dry with paper towels. Important: Do NOT use canned chickpeas; they will result in a mushy falafel.
• In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, baking soda, salt, pepper, and cayenne pepper (if using).
• Pulse the mixture until finely ground, but not completely smooth. You want a slightly coarse texture.
• Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (or up to 2 hours). This helps the flavors meld and the falafel hold their shape.
• Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Use a thermometer for accuracy, or test with a small piece of falafel; it should sizzle immediately.
• Using a cookie scoop or tablespoon, form the mixture into small falafel balls or patties. Gently flatten them slightly.
• Carefully drop the falafel into the hot oil in batches, being careful not to overcrowd the pot.
• Fry for 3-4 minutes per side, until golden brown and crispy.
• Remove the falafel with a slotted spoon or spider strainer and place them on paper towels to drain excess oil. Serve immediately.

Nutrition Facts

Calories:275

Fat:17.5g

Fiber:6g

Recipe Info

Category:Appetizer

Cuisine:Middle Eastern

Recipe Introduction

Fancy some Middle Eastern magic in your kitchen? Ever wondered how to make those little, crispy falafel balls you see at the best kebab shops? Well, you're in for a treat!

Quick Hook

Craving something crispy, flavorful, and plant-based? My falafel balls recipe delivers a taste of the Middle East with a delightful crunch and a burst of fresh herbs.

Honestly, this is the best falafel recipe you'll ever try!

Brief Overview

Falafel has its roots deep in the Middle East and is a celebrated dish. It’s been enjoyed for centuries. This falafel recipe is a moderately challenging one.

It requires around 40- 45 minutes plus soaking/chilling time. You will get about 18-24 crispy falafel balls, perfect as a vegetarian appetizer .

Main Benefits

These homemade falafel are packed with protein and fiber from the chickpeas. Perfect for a quick lunch, party nibbles, or a satisfying dinner.

What makes this recipe so special? It nails that authentic Middle Eastern cuisine taste with a light, airy texture, all while being dead easy to make.

Time to gather your falafel ingredients . Let’s dive into how to make them. First, you'll need dried chickpeas. Remember that canned chickpeas won't do the trick.

Soaking them overnight is key! Don’t forget the fresh herbs like parsley and cilantro. They really make this recipe shine.

Did you know? Chickpeas are not only tasty but also a great source of plant-based protein! They help keep you full and energized.

Trust me. These little crispy falafel are worth every single minute.

Get your food processor ready!

Ingredients & Equipment: Let's Get Started!

Alright, so you wanna make some amazing falafel balls ? Ace! First, you need the right bits and bobs. Here's the lowdown, like a proper falafel recipe .

Main Falafel Ingredients

• Dried Chickpeas: You'll need 1 cup (200g) . These are the stars! Get good quality ones. Cheep chickpeas will work just fine. Make sure you soak them overnight. This is super important.
• Onion: 1 small one, chopped. Any brown or white onion will do.
• Garlic: 4 cloves, minced. Go big, or go home, innit?
• Fresh Parsley: 1 cup packed (about 30g ), chopped. Get the freshest you can find.
• Fresh Cilantro: ½ cup packed (about 15g ), chopped. I get that not everyone loves cilantro so if you dont use more parsley instead!
• Chickpea flour : 2 tablespoons This helps bind everything. You can use normal flour too.
• Ground Cumin: 1 ½ tablespoons . This is what gives it that Middle Eastern cuisine vibe.
• Ground Coriander: 1 teaspoon . Adds another layer of warmth.
• Baking Soda: ½ teaspoon . Helps make them nice and fluffy.
• Salt & Pepper: ½ teaspoon salt and ¼ teaspoon pepper (or to taste). Seasoning is key.
• Cayenne Pepper: A pinch (optional). For a little kick.
• Vegetable Oil: For frying. Enough to fill your pot 2-3 inches deep.

Seasoning Notes: Flavor Bombs!

Cumin and coriander are your best mates for homemade falafel . They make all the difference! Add a bit of garlic powder for extra oomph.

Lemon juice can also give it a good boost. If you don't have coriander, use a bit more cumin. Easy peasy! These aromatic falafel ingredients will make your crispy falafel the best falafel recipe on the block!

Equipment Needed: Keep It Simple

You really only need a few things to learn how to make falafel

• Food Processor: Absolutely crucial. You need one of these.
• Mixing Bowl: For mixing, obviously!
• Deep Pot: For frying. A Dutch oven works great.
• Slotted Spoon: To fish out the falafel balls .
• Paper Towels: For draining the oil.
• Thermometer (optional): To make sure your oil is the right temperature.
• Cookie Scoop or Tablespoon: To make uniform vegetarian appetizer .

Honestly, you can do most of this with stuff you already have. If you don't have a food processor, you can try a blender, but it's not quite the same.

Just be careful!

Perfectly Crispy Falafel Balls: A Taste of the Middle East

Fancy a trip to the Middle Eastern cuisine without leaving your kitchen? Let's dive into the world of homemade falafel .

Forget those dry, sad falafel balls you get at some places. I'm talking about crispy falafel that's bursting with flavour.

We are going to make the best falafel recipe !

Prep Steps: Your Falafel Foundation

First up, mise en place , my friend! It's french I know, but it simply means "everything in its place"! Essential falafel ingredients are waiting to be prepped.

Soak 1 cup of dried chickpeas. This is the key to avoiding a mushy mess! Give them 12 hours, or ideally overnight soak.

Safety first! No licking the spoon when raw chickpea's are involved!

Frying Falafel: Step-by-Step to Golden Perfection

1. Drain those soaked chickpeas! Rinse and pat dry. Don't even think about using canned ones!
2. Blitz the chickpeas. Add 1 small chopped onion, 4 minced garlic cloves, 1 cup of fresh parsley, and ½ cup of fresh cilantro. Throw in 2 tablespoons of flour or chickpea flour . Also 1 ½ tablespoons of cumin, 1 teaspoon of coriander, ½ teaspoon of baking soda, salt, pepper, and a pinch of cayenne.
3. Pulse until coarsely ground. Think rough polenta, not smooth hummus.
4. Rest the mix! Pop it in the fridge for at least 30 minutes. This is crucial.
5. Heat the oil. 350- 375° F (175- 190° C) is the magic number.
6. Form your falafel balls or patties.
7. Fry 'em up! 3- 4 minutes per side, until golden and crispy falafel .
8. Drain and serve.

Pro Tips: Level Up Your Falafel Game

Honestly, temperature matters. If your oil's not hot enough, you'll get greasy falafel balls . Avoid this by keeping a close eye on the temperature.

Also, Don't overcrowd the pan! Fry in batches for even cooking. Serve these babies with tahini sauce for that authentic flavour.

Trust me, this vegetarian appetizer is a winner.

Recipe Notes: Nailing Those Falafel Balls

Alright, you're ready to make the best falafel recipe ever. But before you dive in, let's chat about some key bits to make sure those falafel balls are absolutely spot-on.

Trust me, these tips will save you from any potential kitchen disasters.

Plating Like a Pro: Serving Suggestions

Presentation matters, innit? Don't just chuck your homemade falafel on a plate. Think about how they look. I like serving them in warm pita bread with lashings of tahini sauce , some crisp lettuce, and juicy tomatoes.

It's a classic for a reason. Or, for a lighter vibe, try a falafel salad with feta and olives. Delish! They are a perfect vegetarian appetizer .

For drinks, you can't go wrong with iced mint tea. It cuts through the richness perfectly. A crisp white wine also does the trick if you are feeling fancy.

Storage Savvy: Keeping Falafel Fresh

Honestly, crispy falafel are best eaten fresh. That's when they're at their peak. But, life happens. If you have leftovers, keep them in the fridge for up to 3 days in an airtight container.

For reheating, a quick blast in the oven ( 350° F/ 175° C ) is your best bet. Avoid the microwave.

It makes them sad and soggy. I tried it once. Never again!

Freezing? It's an option. But be warned: they won't be quite as crispy when reheated. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag.

Reheat straight from frozen in the oven.

Tweaking the Recipe: Variations to Suit You

Got dietary needs? No sweat! For gluten-free falafel balls , swap the all-purpose flour for chickpea flour . Easy peasy. Want a bit of a kick? Chuck in a chopped jalapeño.

Boom! Spicy Middle Eastern cuisine magic.

You can also play around with herbs. Mint or dill work wonders. If you can't find fresh cilantro, extra parsley works just fine.

Or just leave it out if you're not a fan.

Nutrition Nuggets: Health Benefits

Okay, let's talk about the good stuff. These falafel balls are packed with protein and fiber thanks to the chickpeas.

That means they'll keep you feeling full and satisfied. Plus, all those fresh herbs add a boost of vitamins and minerals.

They are a powerhouse. Just remember that the frying adds fat, so enjoy them in moderation.

So there you have it: the lowdown on serving, storing, and tweaking your falafel balls . Now get in that kitchen, get your hands dirty, and whip up some crispy falafel ! You've totally got this, and remember to always use the falafel ingredients and how to make falafel the best you can.