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Falafel is a deep-fried spiced bean ball. It is considered an Arab dish, the most common in Israel – there it even became a symbol of the country. However, history says that falafel was first prepared by the Egyptian Copts as a meat substitute during Lent, and then it spread north to the Levant.
Ingredients:
- 300 grams (10.5 ounces) of chickpeas, soaked overnight for 12 hours
- 2 teaspoons of ground coriander
- 2 teaspoons of ground cumin (zira)
- 1 teaspoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of mixed pepper (a blend of black and white pepper)
- 2 cloves of garlic, minced
- 2 tablespoons of fresh lemon juice
- Sunflower oil for frying
- A bunch of fresh parsley, finely chopped
Cooking method
1. Begin with Prepared Chickpeas:
- Start by thoroughly draining and rinsing the soaked chickpeas. Ensure they are soft and well-hydrated after their overnight soak.
2. Blend to Perfection:
- In a high-speed blender, combine the soaked chickpeas, minced garlic, ground coriander, ground cumin, salt, mixed pepper, fresh lemon juice, and a teaspoon of olive oil.
- Blend this mixture until it reaches a coarse, thick paste consistency. Don’t forget to scrape down the sides of the blender to ensure a uniform blend.
3. Shape the Falafel:
- Finely chop a bunch of fresh parsley and fold it into the chickpea mixture. Mix well to evenly distribute the vibrant parsley.
- Using slightly damp hands, shape the mixture into small, walnut-sized balls or patties. Strive for uniformity to ensure even frying.
4. Heat Up the Oil:
- In a deep skillet or frying pan, heat sunflower oil over medium-high heat. To test if the oil is sufficiently hot, drop a small piece of the chickpea mixture into it; it should sizzle and create tiny bubbles around the edges.
5. Fry to Golden Perfection:
- Carefully place the chickpea falafel into the hot oil, being mindful not to overcrowd the pan. Fry until they achieve a beautiful golden brown and develop a delightful crispiness on all sides, approximately 3-4 minutes per side.
6. Drain and Present:
- Use a slotted spoon to gently remove the falafel from the oil and transfer them to a plate lined with paper towels. This will help absorb any excess oil.
7. Relish the Delight:
- Serve your homemade chickpea falafel while they’re hot and fresh. They pair wonderfully in pita bread with a drizzle of tahini sauce, as a delightful addition to a fresh salad, or simply alongside your favorite dipping sauce. These falafel are not only bursting with flavor but also boast a crispy exterior and a tender, flavorful interior.
Now, you’re all set to savor the delightful flavors of these homemade chickpea falafel. Enjoy your culinary masterpiece! ππ₯
