Falafel found throughout the Middle Eastern region also considered street food. The fried chickpea fritters commonly found in food carts or stands in open-air markets. Packed with herbs and customary spices such as coriander, cumin, parsley, onions, and garlic. Usually served as a hand-held snack placed in pita bread with different toppings, including lettuce tomatoes, cucumber, onions, and tahini sauce. These patties are also vegan and vegetarian-friendly. A baked version makes them low in fat as well.
Falafel is Easy To Make, Just Plan Ahead
First off, you cannot make falafel with canned chickpeas. I have tried and failed. The process requires dried chickpeas and, at a minimum, an overnight soaking. Soaking for 24 hours, however, is the preferred time. So planning is important. So worth the wait time. Once the beans have properly soaked, a food processor makes quick work of combining the ingredients. Once processed together, the mixture needs refrigerated for a minimum of an hour. This brings together the mixture to the proper consistency. At this point the mash can be made ahead of time refrigerated for up to 3 days in an air-tight container before frying. Traditionally the falafel is formed into balls. However, I prefer to flatten them out slightly as they fry more evenly. They will also tuck better into the pocket of pita bread.
Kicking Up The Flavor
Recipes will vary about chili pepper addition from adding powder cayenne pepper or fresh green chilis to nothing at all. The preference here is to go with fresh green pepper, either jalapeno or serrano. Just one will go a long way in waking up the rest of the flavors. Of course, if you are spicy-heat sensitive, try using half the pepper. Another way we enhance the flavor is rather untraditional, the use of lemon zest in the mixture. A small amount (only one teaspoon) uplifts the flavor and adds a wonderful bright note. The flavor of the zest is barely noticeable but adds a wonderful background note.
How to Serve
The classic way of serving and eating falafels are wrapped or stuffed into a pita. Topped with either a tzatziki-style yogurt sauce or the more traditional vegan tahini sauce. Other common accompaniments include pickled onions, tomatoes, cucumbers, and lettuce. They can also be served as a part of a Meze (small plate) table. Try it with our Tzatziki Sauce or our Roasted Garlic Tahini Sauce
Falafel – Chickpea Fritters
Ingredients
- 1 lbs chickpeas dried, soaked overnight
- 1 cup flat leaf parsley chopped
- 1 cup cilantro chopped
- 1 serrrano pepper or jalapeno, seeded and chopped
- 1 yellow onion chopped
- 2 stalks green onion white and green parts chopped.
- 4 to 5 cloves garlic minced
- 1 tsp lemon zest
- 1 tsp cumin
- 1 tsp corriander
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp baking powder
- frying oil neutral-flavored oil for frying,
Instructions
- Rinse dried chickpeas and pick-over for any small stones and debris, place them in a large bowl cover with water and soak overnight up to 24 hours.
- Drain chickpeas, Add chickpeas plus the rest of the ingredients (except for baking powder and frying oil) into the bowl of a food processor. Process ingredients into consistency of fine moist grain. Scrape down the sides of the bowl as necessary to incorporate all the ingredients completely. Transfer to an airtight container and refrigerate from 1 hour up to 3 days.
- Add 3 inches of frying-oil into a heavy bottom fry-pan (preferably cast iron) and heat to 375° F
- When ready to fry add the baking powder and mix into the mash. Using your hands, a tablespoon or small ice cream scoop form the mixture into 1½ inch balls flaten the balls to 1 inch thick patties.
- Place patties gently into the hot oil, working in batches, not to overcrowd to fry-pan. Fry the patties 3 minutes each side until slightly puffed up and a deep golden brown. Remove and drain excess oil on a paper towel or baking rack. Season with additional salt and serve while hot.
Notes
- Preheat oven to 400 degrees F, spray, or brush cookie-sheet with olive oil. Place patties on cookie-sheet, brush the tops of falafel with more olive, and bake for 20 minutes, flipping the patties halfway through. Falafel will be golden brown and springy to the touch.
