Homemade falafel is a lovely delicious famous dish in Egypt and all the middle east area. It is deep fry balls or patties made of chickpeas, fresh coriander, dill, parsley, garlic and seasoned well with salt, pepper and dry coriander. It is commonly served with tahini sauce and some chopped veggies like tomato, bell pepper and grated carrot.
The Best Homemade Crispy Falafel
Falafel is crispy from outside and so soft from inside; it is delicious and full of fresh herbs. The only thing that takes time in making this falafel recipe is soaking chickpeas, once it is softened everything comes together in no time. Falafel freezes so well; I make a big amount of this recipe and divide it into batches then freeze it.
Baked Falafel Or Fried Falafel?
It is delicious as well it is a personal preference; I love the taste of fried falafel much more than baked falafel. But sometimes when I want to eat falafel, and I am on a low calories diet, I eat it baked; it is delicious as well.
Homemade Falafel Ingredients
Dried chickpeas
Garlic
Onion
Parsley, stems cut
Dill, stems cut
Fresh coriander, stems cut
Sesame seeds (optional)
Spices:
Salt
Ground black Pepper
Ground coriander
Cayenne pepper
How To Make This Homemade Crispy Falafel
Preparation: Soak the chickpeas for as long as it takes to soften; sometimes, it takes up to two days depending on the chickpeas quality.
Making falafel: Using the food processor, combine all the ingredients except the spices until it becomes such a soft mixture (it may take a while).
Transfer the mixture in a bowl then add with salt, pepper, dried coriander and cayenne pepper, combine.
Frying the patties: In a deep saucepan, heat the oil for frying the falafel.
Scoop a tablespoon of the mixture and make a ball or pattie, try not to flatten the pattie too much then sprinkle some sesame seeds on each side of it. Then carefully place it in the hot oil, fry for 3-4 minutes (The oil must be deep enough to cover the falafel patties).
Take the falafel out on a paper towel then serve hot.
Important Tip:
Don't use canned chickpeas in making falafel; it will melt as soon as you fry it. Use dried chickpeas: soak it for a day or two, keep it in the fridge and don't forget to change its water.
More Mediterranean Recipes
- Meat Pie With Phyllo Crust (Egyptian Goulash)
- Mediterranean Eggplant Salad
- Om Ali – Egyptian Bread Pudding Recipe
Homemade Crispy Falafel
Ingredients
- 250 g dried chickpeas
- 5 cloves garlic
- 1 onion
- ½ cup parsley, stems cut
- ½ cup dill, stems cut
- ½ cup fresh coriander, stems cut
- 1 tablespoon sesame seeds (optional)
Spices
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
Instructions
- Soak the chickpeas for as long as it takes to soften; sometimes, it takes up to two days depending on the chickpeas quality.
- Using the food processor, combine all the ingredients except the spices until it becomes such a soft mixture (it may take a while).
- Transfer the mixture in a bowl then add with salt, pepper, dried coriander and cayenne pepper, combine.
- In a deep saucepan, heat the oil for frying the falafel.
- Scoop a tablespoon of the mixture and make a ball or pattie, try not to flatten the pattie too much then sprinkle some sesame seeds on each side of it. Then carefully place it in the hot oil, fry for 3-4 minutes (The oil must be deep enough to cover the falafel patties).
- Take the falafel out on a paper towel then serve hot.
Nutrition
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