Falafel
This dish is a delectable Middle Eastern culinary delight that has won the hearts of food enthusiasts worldwide. This savory and gluten-free dish is crafted from a flavorful blend of ground chickpeas or fava beans, aromatic herbs, and an assortment of enticing spices.
Ingredients
Falafel Ingredients:
- 1 cup dried chickpeas (not canned), soaked overnight or for at least 8 hours
- 1 small onion, roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1 tbsp all-purpose flour or chickpea flour (for gluten-free option)
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon Cayenne pepper (if desired,for an extra kick of spiciness)
- 1/2 teaspoon baking powder
- Olive oil, for brushing
Lemon-Tahini Sauce Ingredients:
- 1/4 cup tahini (sesame seed paste)
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- Fresh parsley, for garnish (optional)
- Pita bread and assorted fresh vegetables, for serving
Instructions
Prepare the Chickpeas:
- Thoroughly drain and rinse the soaked chickpeas.
- Pat them dry using a clean kitchen towel or paper towels.
Blend the Falafel Mixture:
- In a food processor, add the soaked chickpeas, chopped onion, garlic,parsley, cilantro, ground cumin, ground coriander, baking soda, flour, salt,black pepper, and cayenne pepper (if using).
- Pulse the mixture until well combined but still slightly coarse in texture. Avoid over-blending into a smooth paste.
Rest the Mixture:
- Transfer the falafel mixture to a bowl, cover it, and let it rest in the refrigerator for about 1-2 hours. This step helps the mixture firm up and enhances the flavors.
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.
Shape the Falafel:
- After the resting time, take the falafel mixture out of the refrigerator.
- Add the baking powder to the mixture and gently mix it in.
- Using your hands, shape the mixture into small balls or patties (about the size of a walnut) and place them on the prepared baking sheet.
Bake the Falafel:
- Lightly brush the tops of the falafel with olive oil to help them get crispy.
- Bake in the preheated oven for 20-25 minutes or until the falafel turns golden brown and crispy on the outside.
Prepare the Lemon-Tahini Sauce:
- In a small bowl, whisk together the tahini, fresh lemon juice, water,minced garlic, salt, and ground cumin until smooth and well combined. If necessary, adjust the consistency by adding additional water.
Serve and Enjoy:
- Once the falafel is ready, remove it from the oven and let it cools lightly.
- Serve the falafel with pita bread, freshly chopped vegetables, and the lemon-tahini sauce.
- Garnish with fresh parsley if desired.
Notes
- Soaking the Chickpeas: Ensure you use dried chickpeas and soak them overnight or for at least 8 hours. Canned chickpeas won't yield the same texture and may lead to a soft and mushy falafel.
- Resting Time: Letting the mixture rest in the refrigerator is crucial for achieving the right texture. It allows the flavors to meld and the mixture to firm up, making it easier to shape.
- Baking vs. Frying: This recipe opts for a healthier baked version. If you prefer deep-frying, you can do so by heating vegetable oil in a pot and frying the falafel until golden brown and crispy. However, baking reduces the amount of added oil and is a lighter option.
- Serving Suggestions: Apart from pita bread, these can be served with salad, rice, or as part of a mezze platter with various dips like hummus and baba ganoush.
- Storage: Leftover can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to maintain their crispiness.