Name: Falafel Recipe: Crispy and Flavorful
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup dried chickpeas (soaked overnight); 1/2 cup fresh parsley (chopped); 1/4 cup fresh cilantro (chopped); 1 small onion (chopped); 3 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp baking powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp cayenne pepper (optional); 2 tbsp all-purpose flour; Vegetable oil (for frying); Optional: Parsley (tahini sauce); Suggested Pairings: Pita bread (mint tea)

Introduction

Table of Contents

Falafel is a classic Middle Eastern dish, perfect for appetizers, main dishes, or stuffed into pita wraps. Its crispy chickpea balls, packed with fresh herbs and spices, deliver a satisfying crunch and bold flavor. Presented on a white ceramic platter, garnished with fresh parsley, or served with creamy tahini sauce, this Falafel offers a vibrant, inviting aesthetic. This recipe delivers a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a delicious, plant-based dish.

Ingredients

For the Falafel:

1 cup dried chickpeas, soaked overnight (do not use canned)
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 small onion, roughly chopped
3 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp baking powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional, for heat)
2 tbsp all-purpose flour (or chickpea flour for gluten-free)
Vegetable oil, for frying (about 4 cups for deep frying)

For Serving:

Optional: Fresh parsley, tahini sauce, hummus, pickled vegetables
Suggested Accompaniments: Pita bread, cucumber-tomato salad
Suggested Pairings: Mint tea, lemonade
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Food processor, large skillet or deep fryer, slotted spoon, paper towels

Step-by-Step Process

Soak Chickpeas: Rinse 1 cup dried chickpeas and soak in water for 12-24 hours. Drain and pat dry.
Make Falafel Mixture: In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, black pepper, and cayenne (if using). Pulse until finely ground but not pureed (texture should resemble coarse sand). Add flour and pulse to combine. If too wet, add 1 more tbsp flour.
Shape Falafel: Scoop 1-1.5 tbsp of mixture and form into balls or patties (about 24 balls). If the mixture doesn’t hold together, refrigerate for 30 minutes.
Heat Oil: In a large skillet or deep fryer, heat 2-3 inches of vegetable oil to 350°F (175°C).
Fry Falafel: Fry falafel balls in batches, 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve: Arrange falafel on a white ceramic platter. Garnish with parsley or serve with tahini sauce, hummus, or pickled vegetables. Pair with pita bread, cucumber-tomato salad, mint tea, or lemonade.

Tips for Better Falafel

Use dried chickpeas soaked overnight; canned chickpeas make falafel too soft.
Pulse in a food processor until coarse, not smooth, for the best texture.
Chill the mixture if it’s too loose to shape; this helps the balls hold together.
Maintain oil temperature at 350°F to ensure crispy, non-greasy falafel.
Fry in small batches to avoid overcrowding and ensure even cooking.
Test one falafel first to check seasoning and frying time.
Use fresh herbs for vibrant flavor; dried herbs are less effective.
Enhance aesthetic: Serve on a white ceramic platter, and garnish with vibrant parsley or a drizzle of tahini sauce for a colorful look.

Variations and Customization

Gluten-Free Falafel: Replace all-purpose flour with chickpea flour or gluten-free flour.
Baked Falafel: Brush falafel balls with olive oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy.
Spicy Falafel: Increase cayenne to 1/2 tsp or add 1 fresh chili pepper to the mixture.
Herb-Packed Falafel: Add 1/4 cup fresh mint or dill with parsley and cilantro.
Falafel with Veggies: Mix in 1/4 cup grated zucchini or carrot (squeezed dry) for extra texture.
Low-Sodium Falafel: Reduce salt to 1/4 tsp and use low-sodium tahini sauce.
Sweet Potato Falafel: Replace 1/2 cup chickpeas with mashed sweet potato for a sweeter flavor.
Air Fryer Falafel: Spray with oil and air fry at 375°F (190°C) for 12-15 minutes, shaking halfway.

Storage and Serving Tips

Store uncooked falafel mixture in an airtight container in the fridge for 2-3 days; shape and fry when ready.
Store fried falafel in the fridge for 3-4 days; reheat in a 350°F oven for 8-10 minutes to restore crispness.
Freeze-shaped, uncooked falafel balls for 2 months; fry from frozen, adding 1-2 minutes to cooking time.
Serve warm for the best texture; avoid room temperature for over 2 hours.
Use leftovers in pita wraps, salads, or bowls with hummus and veggies.
Pair with light sides like cucumber salad to complement flavors.
Presented on a white ceramic platter with garnishes for an inviting charm.

Nutritional Information

Based on 6 servings (4 falafel balls each):

Calories: 240 kcal
Total Fat: 12g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 320mg
Total Carbohydrates: 28g
Dietary Fiber: 6g
Sugars: 4g
Protein: 8g
Vitamin A: 10% Daily Value
Vitamin C: 15% Daily Value
Calcium: 6% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand and preparation method. Moderate in sodium and fat; try baked or low-sodium versions. Serve with vegetables for balance.

Conclusion

This Falafel recipe offers a crispy, flavorful dish perfect for any occasion. It transforms simple ingredients into a Middle Eastern classic. Its straightforward preparation and vibrant presentation make it a favorite. The crunchy falafel and fresh garnishes delight every time. It’s sure to be a cherished recipe, loved for its versatile appeal.