In the Middle East the falafel recipe has its own demand and people over there are so in love with this falafel that they can cook and eat this recipe anytime.
Although, the recipe is almost effortless to make if we skip the soaking chickpeas for 12 hours, rest is just look like magic to anyone who want to make it.
It is really a great fun to see the transformation of simple chickpeas into falafel dish and of course it is indeed of such a great taste that no one can expect from simple chickpea.
When the chickpeas mixture along with the other ingredients turns golden crispy brown in color gives a very amazing taste and when it combines with the sauce especially the tahini sauce that the Middle East local use with this dish gives a mouth watering delight.
how to make falafel
- Course Snacks
- Cuisine Middle Eastern
- Keyword how to make falafel
If you've been to Middle East then you might aware with the falafel recipe but in case you never had luck then you must try this wonderfully tasted Middle East dish. When I have been there I still remember I have become used to this falafel dish and you're going to be too if you eat it once.
- kosher salt
- Black pepper to taste
- Water as required
- 8 oz or 250 gram of chick peas
- 3 cloves of minced garlic
- A pinch of cumin seeds
- 1 cup of chopped parsley leaves
- 1 cup of chopped coriander or cilantro leaves
- 6 pieces of shallots
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of coriander
- 4 teaspoon of plain or all purpose flour
- 2 cups of vegetable oil for frying
- For making tahini sauce:
- 4 tablespoons of tahini
- 2 tablespoon of lemon juice
- Water as required
- kosher salt
- Any type of bread that you like
- Shredded tomato, lettuce and onions
Take the chickpeas in a medium size bowl and add plenty of
water so water not only covers the chickpeas but also flows above it. Cover and
leave it for 10 to 12 hours.
After 12 hours chickpeas have soaked enough water and they
have become bigger in size. Drain the water from the bowl and shift the
chickpeas to a food processor also add the remaining falafel ingredients to the
Process it for 2 to 3 minutes or until the mixture turns into very soft and
smooth paste. Now divide the mixture into 20 equal pieces and make them balls
using your palms after greasing with little oil or water. Transfer the balls to
a tray and place it in a refrigerator for next 20 to 30 minutes.
Use a skillet and heat it on 180 degree & 355F. Use a
tong or a large spoon and place the ball in it. Transfer this to your oven and
cook it for 4 minutes while rolling it using a fork or spoon or until it turns
golden brown in color.
Use the same process and cook the remaining falafel in
batches. Drain the falafel on paper towels. You can make wrap of these falafel
to serve or serve it directly. Use sauce of your choice.
Making tahini sauce:
Take a small bowl and add lemon juice and tahini together
and give it a good mix. Mixture must stiffen here.
Add 1 tablespoon of water and mix it, the consistency of sauce
should be like any drizzle sauce. Season it with salt and pepper.
If you’re going to try this dish with the canned chickpeas then you don’t expect to have a real wonder taste that can be made by using fresh chickpeas.
The chickpeas soaked for 12 hours that makes it soft and when it is process to make paste it turns out to be smooth and very fluffy.
Well, the frying part is very important because this makes the mixture balls to get crispy and crusty at the same time by frying the falafel balls in batches so you can better fry then in golden brown.
If you want to make it ahead you can prepare everything and store in refrigerator and cook it within 7 days and still have that great taste.
Although you are free to pick your favorite sauce but the real great taste comes with when you have tahini sauce that is particularly made for these falafel dish.
If you want to try out something delightful in taste then you can make a yogurt lemon with kosher salt for another tasty sauce.