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Falafel

Serves 4 Appetizer vegan, Appetizers

Falafel

Falafel is a staple of the Levantine diet, a beloved dish that finds its way onto tables from Beirut to Amman. Its origins are steeped in the region's culinary history, where chickpeas are a pantry essential and frying is an art form. This home-friendly recipe captures the essence of those bustling kitchens, making falafel an accessible joy for everyday cooks.

When done right, falafel should be a harmony of crispness and tenderness, with a flavor profile that speaks of the earth and the garden. The chickpeas bring a nutty richness, while the herbs impart a fresh vibrancy. A touch of cumin and coriander underscores its savory depth, making each bite a celebration of simple, honest ingredients.

Ingredients

  • 400 gdried chickpeas — soaked
  • 1onion
  • 4 clovesgarlic
  • 1 cupparsley and cilantro
  • 1 tspcumin
  • 1 tspcoriander
  • for fryingoil
  • to tastefine sea salt

Method

  1. Rinse 400 g of dried chickpeas thoroughly under cold water and then soak them in a large bowl filled with water for at least 12 hours or overnight. This will soften the chickpeas, making them easier to blend and ensuring a smooth texture in your falafel.
  2. After soaking, drain the chickpeas well and transfer them to a food processor. Add 1 chopped onion, 4 cloves of garlic, and 1 cup of a mix of parsley and cilantro. This combination of ingredients will provide the base flavor and aroma for your falafel.
  3. Add 1 teaspoon of cumin and 1 teaspoon of coriander to the food processor. These spices will impart a warm, earthy flavor typical of Mediterranean cuisine. Pulse the mixture until you achieve a coarse, grainy texture, similar to wet sand. Be careful not to over-process; you don't want a paste.
  4. Transfer the mixture to a bowl and season it with fine sea salt to taste. Mix everything well with your hands or a spatula to ensure the spices and herbs are evenly distributed throughout the chickpea mixture.
  5. Shape the mixture into small balls or patties, about the size of a walnut. This size will ensure even cooking and a crispy exterior while maintaining a soft interior.
  6. In a deep skillet, heat enough oil for frying over medium-high heat. You want the oil to be hot enough that a small piece of the mixture sizzles immediately upon contact. Carefully add the falafel balls in batches, ensuring not to overcrowd the pan.
  7. Fry the falafel for about 3-4 minutes on each side, or until they are golden brown and crispy. The falafel should have a firm exterior and a fragrant aroma. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
  8. Finish your falafel with a squeeze of fresh lemon juice or a sprinkle of additional chopped herbs before serving. This will add a bright, fresh flavor that complements the warm spices and herbs in the falafel. Serve immediately to enjoy the contrast of the crispy exterior and tender interior.