Falafel
Crispy golden-brown balls of chickpeas, fresh herbs and spices — legendary Middle Eastern street food, traditionally served hot in warm pita with hummus and vegetables.
Ingredients
- dried chickpeas300 g
- onion1 pcs
- garlic3 cloves
- parsley30 g
- cilantro20 g
- ground cumin1 tsp
- ground coriander1 tsp
- wheat flour2 tbsp
- deep-frying oil500 ml
- salt1 to taste
- black pepper (ground)1 to taste
- baking soda0.5 tsp
- pita bread4 pcs
- hummus200 g
- tomato2 pcs
- pickled cucumbers40 g
Instructions
Rinse the dried chickpeas thoroughly and cover with cold water, using two to three times the volume of water to chickpeas; soak for 12–18 hours at room temperature. Do not cook the chickpeas.
Drain the soaked chickpeas in a colander, shake off excess water well, and pat dry with a paper towel.
Pulse the chickpeas, onion, garlic, parsley and cilantro in a food processor in short bursts until you get a coarse, even mixture resembling wet sand — do not process it into a paste.
Add the cumin, coriander, salt, black pepper and flour; mix thoroughly, cover, and refrigerate for at least 30 minutes.
Right before frying, stir the baking soda into the chilled mixture.
With damp hands, shape the mixture into balls about 4 cm in diameter.
Heat frying oil to 180°C and fry the falafel in small batches for 3–4 minutes each, until evenly golden-brown.
Transfer the fried falafel to a paper towel to drain excess oil, and serve immediately, hot, in warm pita with hummus, sliced tomatoes and pickles.
More recipes
Greek Salad
A classic Greek summer salad made with ripe tomatoes, cucumber, green bell pepper, sweet onion and Kalamata olives, topped with a whole block of juicy feta and dressed with olive oil and wine vinegar.
Greek Horiatiki Salad
A fresh village-style horiatiki salad made with juicy vegetables, salty kalamata olives and large chunks of Greek feta, dressed with olive oil and oregano.
Couscous with Chicken and Vegetable Sauce
Fluffy couscous with tender chicken, chickpeas and colorful vegetables in a spiced Moroccan broth.
Seafood Paella
A vibrant Spanish paella with saffron rice, juicy mussels and shrimp, and a crispy socarrat crust on the bottom of the pan.