The Joy of Making Traditional Middle Eastern Falafel

In the heart of Middle Eastern cuisine lies a simple yet utterly delightful dish that has been winning hearts across the globe – Falafel. This vegetarian-friendly food is not just a testament to the rich culinary heritage of the Middle East but is also a celebration of simple ingredients coming together to create something incredibly flavorful. Let’s embark on a journey on how to make traditional Middle Eastern Falafel right at your home, in simple steps that everyone can follow.

What is Falafel?

Before diving into the process, let’s understand what Falafel actually is. Traditionally, Falafel is made from ground chickpeas or fava beans, or sometimes both. These are then mixed with various herbs, spices, and onions, shaped into small balls or patties, and deep-fried until they achieve a beautifully crispy exterior with a soft, hearty inside. Served inside pita bread with tahini sauce, vegetables, and sometimes pickled or fresh vegetables, Falafel can be a snack or a fulfilling meal.

Ingredients You’ll Need:

• 1 cup dried chickpeas (Do not use canned chickpeas; they’re too mushy)
• 1/2 large onion, roughly chopped
• 2-3 garlic cloves
• 1/3 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for a spicy kick)
• 2 tablespoons all-purpose flour (you can use gluten-free flour as alternative)
• 1/2 teaspoon baking powder
• Oil for frying (vegetable or canola works well)

Preparation Step-by-Step:

1. Soak Chickpeas: Start by soaking the dried chickpeas in water. Ensure the water covers the chickpeas by at least 2 inches as they’ll expand. Soak them overnight or for 18-24 hours. This step is crucial for achieving the right texture.

2. Blend Ingredients: Drain and rinse the chickpeas. In a food processor, combine the chickpeas, chopped onion, garlic cloves, parsley, cilantro, salt, cumin, coriander, black pepper, and cayenne pepper. Blend until you get a coarse mixture. It’s important not to over-process to keep some texture.

3. Add Flour & Baking Powder: Transfer the mixture to a bowl. Sprinkle the baking powder and flour over the mixture and mix well. These ingredients help the falafel hold together when fried.

4. Chill: Let the mixture rest in the fridge for 1-2 hours. This step helps the flavors meld and makes the mixture easier to shape.

5. Shape the Falafel: Once chilled, shape the mixture into small balls or slightly flattened patties using your hands or a falafel scoop. If the mixture is too wet, you can add a bit more flour to help it hold together.

6. Fry: Heat about 3 inches of oil in a deep pot or deep-fryer to 350°F (175°C). Carefully drop the falafel in batches into the hot oil, and fry until golden brown (usually 5-7 minutes). Don’t overcrowd the pot to maintain the temperature.

7. Drain: Remove the falafel with a slotted spoon and drain on paper towels to remove excess oil.

Serving Suggestions:

Falafel is versatile and can be enjoyed in various ways. The classic way to serve falafel is stuffed in pita bread with tahini sauce, lettuce, tomatoes, cucumbers, and sometimes pickled turnips or red cabbage. You can also enjoy them over a bed of greens as a salad, tossed in a bowl with quinoa and vegetables, or simply as a snack with a side of hummus and tahini sauce.

Final Thoughts:

Making traditional Middle Eastern Falafel at home might seem like a task, but it’s a rewarding and delicious venture. The key is to use dried chickpeas and allow yourself the simplicity of the process. Once you’ve made your homemade falafel, you’ll experience the joy of flavors that have been cherished for generations. It’s not just food; it’s a journey into the heart of Middle Eastern culinary art. Happy frying!