Mastering Homemade Falafel: A Middle Eastern Recipe
Are you ready to learn how to make delicious falafel from scratch? This crispy, flavorful dish is a staple in Middle Eastern cooking and loved by people all over the world. Whether you’re looking for a vegetarian option or just want to try something new, homemade falafel is both tasty and easy to prepare. In this guide, we’ll walk you through everything you need to know about making falafel at home, step by step, using simple ingredients.
What Is Falafel?
Falafel is a deep-fried ball or patty made from ground chickpeas (sometimes combined with fava beans) and mixed with fresh herbs and spices. It’s crunchy on the outside, soft on the inside, and packed with flavor. You’ll often find falafel stuffed into pita bread with fresh vegetables and drizzled with tahini sauce—or served as a vegetarian appetizer at parties.
Why Make Falafel at Home?
Homemade falafel lets you control the ingredients completely. You can adjust the flavors, make it as spicy or mild as you like, or even bake it for a healthier twist. Plus, making falafel at home is surprisingly simple, and it saves you money compared to buying it from restaurants. Once you master the recipe, you can impress your family and friends with your cooking skills!
Ingredients You’ll Need
Here’s what you’ll need to make falafel:
- Dry chickpeas – 1 cup (not canned chickpeas—they won’t work!)
- Fresh parsley – ½ cup, chopped
- Fresh cilantro – ½ cup, chopped
- Onion – 1 small, chopped
- Garlic – 3 cloves, minced
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Baking powder – ½ teaspoon
- Flour – 1–2 tablespoons (optional, for binding)
- Vegetable oil – For frying
Step-by-Step Instructions
Step 1: Soak the Chickpeas
Start by soaking your dried chickpeas overnight. Place them in a bowl, cover them with water, and let them sit for 12 to 24 hours. The chickpeas will expand as they absorb water, so make sure to use plenty of water. Drain the chickpeas and rinse them before using them in the recipe.
Step 2: Prepare the Mixture
In a food processor, combine the soaked chickpeas, chopped parsley, chopped cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse the mixture until it’s finely ground. You’re aiming for a texture that’s smooth but still slightly grainy—not a paste.
If the mixture feels too dry and crumbly, you can add a tablespoon of flour to help bind it. Similarly, if it’s too wet, try squeezing out some of the liquid or adding a bit more flour.
Once blended, cover the mixture and refrigerate it for at least 30 minutes. This helps the flavors blend and makes the falafel easier to shape.
Step 3: Form Your Falafel
Using your hands, scoop out small portions of the mixture and roll them into balls or flatten them into patties. Aim for a size slightly larger than a golf ball. If the mixture sticks to your hands, wet your palms lightly with water.
Step 4: Fry the Falafel
Heat about 2 inches of vegetable oil in a deep pan or pot over medium heat. To check if the oil is hot enough, drop a small piece of the falafel mixture into the oil—it should sizzle immediately.
Carefully lower the falafel balls into the oil, frying a few at a time so you don’t overcrowd the pan. Fry for about 3–4 minutes per side, or until the falafel turns a deep golden brown. Use a slotted spoon to remove the falafel and place them on a paper towel-lined plate to drain any excess oil.
If you prefer a healthier method, you can bake the falafel instead. Brush the patties lightly with oil and bake them at 375°F (190°C) for about 20–25 minutes, flipping halfway through, until they are golden and crispy.
Serving Your Falafel
Falafel is incredibly versatile and can be served in many delicious ways. Here are a few ideas:
- Pita sandwiches: Stuff the falafel into warm pita bread with shredded lettuce, tomatoes, cucumber, and a drizzle of tahini or garlic sauce.
- Salad topper: Add falafel to a fresh salad for a protein-packed, crunchy addition.
- Falafel bowl: Serve them in a bowl with rice, hummus, and roasted vegetables for a complete meal.
- Snack: Dip the falafel in tzatziki, tahini, or your favorite sauce and enjoy as a snack.
Tips for Success
- Use dried chickpeas: Canned chickpeas are too soft and won’t create the right texture.
- Refrigerate the mixture: Chilling the mixture makes it easier to shape the falafel and helps them hold together better while frying.
- Don’t overcrowd: Frying too many falafel at once lowers the oil temperature, making them greasy instead of crispy.
Conclusion
Congratulations—you’ve now mastered the art of homemade falafel! It’s a classic Middle Eastern dish that’s satisfying and fun to make. By following this simple recipe, you can create your own batch of golden, crunchy falafel balls whenever you’re craving them.
Enjoy your falafel with friends and family, and don’t be afraid to experiment with toppings and sauces to personalize your falafel experience. Once you’ve perfected this recipe, you’ll find yourself coming back to it again and again. Happy cooking!
